- • 60g finely diced shallots
- • 100ml Noilly Prat
- • 100g Oyster Juices
- • 120g Fresh Oysters
- • 200ml Double Cream
- • 200ml Crème Fraîche
- • 40ml Chardonnay Vinegar
- • Lemon Juice and Salt to taste
- Oyster Emulsion:
- • 20g Seaweed butter
- • 60g Finely sliced shallots
- • 100ml Noilly Prat
- • 120g Raw Oyster
- • 100ml Oyster juice
- • 120g Raw Oyster
- • 40ml Champagne vinegar
- • 200ml Double cream
- • 200ml Creme Fraiche
- • A Pinch of salt
- • Lemon juice
- Oyster Poaching Liquid:
- • 100 ml Champagne
- • 100ml Oyster juice
- • 25g Seaweed butter
- Oyster tapioca:
- • 50g cooked tapioca
- • 50ml oyster veloute
- • 2 tbspn finely chopped cucumber
- • 1 tbspn finely chopped fennel cress/dill
- • 5-10ml Yuzu juice
- • Salt
- Cucumber pickle:
- • 1/4 cucumber finely diced
- • 2 normal shallots finely chopped
- • 1 tbspn chopped dill/fennel
- • 3 tbspn white balsamic vinegar
Poached Jersey Oysters with Oyster Velouté Recipe - Serves 8
Steve Smith
1st September 2016
Poached Jersey Oysters with Oyster Velouté Recipe - Serves 8
Bohemia Bar & Restaurant provides unrivalled Michelin Star dining in the heart of Jersey. Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus. Bohemia was recently listed as the best restaurant in Jersey in Square Meal’s Top 100 Best Restaurants 2016.
Opening Large Oysters
• When working with large oysters, that are too big to fit snugly in the palm of the hand, start by laying them on a cloth on the work surface with another cloth on top. (The curved shell should be underneath)
• Insert the oyster-knife point as close to the hinge as possible. Work it in to a depth of about 2cm.
• Once the knife is in, pick up the oyster so the rounded shell sits in the flat of the hand. Twist the knife downwards and inwards to loosen the two shells and separate them at the hinge.
• The meat is attached to the top shell by an adductor muscle. Move the blade along the top (flat) shell and loosen the oyster from it without cutting into the fleshy part.
• At this point oyster and oyster juices will sit in the rounded shell as though in a cup. Discard the flat shell.
Washing oysters and clarifying the juices
• As you open each muscle empty the juices into a bowl, expect about 200ml juice from 10-12 large oysters.
• Pass the juice through the finest sieve and reserve.
• Rinse the oysters in this juice to remove any grit or traces of shell.
• Take them out of this liquid and reserve.
• Sieve the juice again and store for the sauce, the poaching emulsion and the oyster mayonnaise – about 350ml in all.
Ingredients
Method
• Put the shallots and Noilly Pratt into a medium-sized pan. Reduce by half over a gentle heat so that the shallots become transparent.
• Add half of the oyster juice and half the oysters.
• Bring back to the boil and reduce by a quarter.
• Add double cream and crème fraîche then bring back to the boil, take off the heat and blend.
• Return to the pan and add the remaining oyster juices and oysters. Bring to the boil and take off the heat.
• Add Chardonnay vinegar and blend.
• Pass the sauce through a fine sieve.
• Add lemon and salt as necessary.
Oyster Emulsion:
• In a saucepan, combine the shallots and Noilly Prat. Reduce by half over a medium heat. Add half the oysters and oyster juice and reduce by 1/4. Add the cream and creme fraiche, cover in cling film and leave to steep for 20 minutes.
• Add the remaining oyster, juice and the seaweed butter. Place in a blender and blend till smooth. Pass through a chinois and add the vinegar. Season with salt and a little lemon juice if required.
Oyster Poaching Liquid:
• Warm all the ingredients to 62°C.
Oyster tapioca:
• Warm the oyster veloute and tapioca, mix thoroughly. Allow to cool. Add all the other ingredients and season.
Cucumber pickle:
• Place the cucumber into a vac bag with the vinegar and vac on the highest setting. Open straight away and drain the vinegar. Lay on a blue cloth to drain for a few minutes.
• Place in a small bowl and mix in the shallot and fennel fronds. Keep at room temperature.
• Place a little pickle on each oyster when serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
