Poached Oysters with Preserved Lemon and Pernod and Tomato Confit
Chef Jason Giordano of Café Boulud Palm Beach – Palm Beach, FL

Yield: 6 Oysters

Poached Oysters with Preserved Lemon and Pernod and Tomato Confit on StarChefs.comIngredients:

    Pickled Fennel:
  • 2 cups Champagne vinegar
  • ½ cup salt
  • ½ cup honey
  • 3 each cloves
  • 1 each star anise
  • 5 sprigs fresh thyme
  • 1 lemon juiced
  • 1 Valencia orange juiced
  • 1 bulb fresh fennel cut into 1-inch batons

    Tomato Confit:
  • 3 Roma tomatoes (peeled and seeded)
  • 2 cups extra-virgin olive oil
  • 10 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 garlic cloves smashed in husk
  • 1 shallot halved
  • Yellow celery leaves, chiffonade
  • Fleur de Sel

    Poached Oysters:
  • ½ shallot, finely diced
  • 1 Tablespoon grape seed oil
  • ½ teaspoon minced preserved lemon zest
  • ¼ cup Pernod
  • Splash of German Riesling
  • ¼ cup 40% heavy cream
  • 6 Malpeque or quality local oysters
  • ½ teaspoon crème fraîche
  • Salt and pepper to taste


For Pickled Fennel:
Combine pickling ingredients and simmer for 10 minutes to infuse. Do not reduce. Pour over fennel batons and cool slowly. The fennel is ready to use when cool.

For Tomato Confit:
Cover tomatoes with oil and herbs and cook in oven at 200°F for 3 hours. Remove tomatoes from oil, dice and season with chiffonade of yellow celery leaves and fleur de sel.

For Oysters:
Sweat shallots in grape seed oil until soft. Add preserved lemon and continue cooking with no color. Deglaze with Pernod and Riesling and reduce by half. Add cream and simmer to infuse flavor. Remove from heat and add oysters with their liquor. Allow oysters to warm through but do not cook. Serve over a bed of diced tomato confit with pickled fennel. Season cooking liquid and add crème fraîche and lightly froth with hand blender. Nap oysters with froth and serve immediately.

   Published: December 2005