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Pan Fried Virginia Oysters served on Creamy Celery Root Purée with Golden Pineapple and Caper Butter
Washington, D.C.
Chef Todd Gray

Adapted by StarChefs

Yield: 4 Servings

For Celery Root Purée:

1 large celery root, medium dice
1 small potato, medium dice
2 cups heavy cream
Salt and pepper to taste

For Oysters:

2 Tablespoons grape seed oil
12 oysters, lightly breaded
Salt and pepper to taste
1 Tablespoon butter
1 teaspoon lemon juice
1/4 cup pineapple, diced
1 Tablespoons capers
1/2 teaspoon chopped parsley
1 Tablespoon red wine demi-glaze
4 fresh chervil sprigs

For celery root purée, place all ingredients in a pot; simmer for 1/2 hour. Strain; purée; season with salt & pepper.

Heat oil in large nonstick pan over high flame; add oysters and brown 1-2 minutes on each side. Remove oysters from pan; season with salt and pepper. Discard oil from pan and reheat pan. Add butter and let brown about 1 minute. Add lemon juice, pineapple, capers, and parsley. Season with salt and pepper; put off to side. Place 1/4 cup of celery root purée in middle of plate; arrange three oysters on top. Spoon butter sauce over oysters and red wine demi-glaze around oysters. Finish by garnishing with fresh chervil.

Aphrodisiacs Archives:
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