- Ingredients (4 pers)
- • Bridor Pochon loaf
- • 12 medium oysters
- • 1 shallot sliced
- • 225ml dry white wine
- • 100 ml fish stock
- • 3 anchovies
- • 1 spring thyme
- • 1 stick celery diced
- • 4 tbsp crème fraîche
- • White Pepper
- Red Wine Shallot Butter
- • 2 large shallots, finely chopped
- • 400ml strong red wine
- • 1 pinch sugar
- • Black pepper
- • 100g best quality salted butter
Michel Roux Jr's Oyster Veloute with Red Wine Shallot Butter and Le Pochon Bread
Ingredients
Method
Open all the oysters making sure to keep all
juices, keep 4 for the garnish. Place in a serving
bowl.
Cook the diced celery in salted boiling water,
keeping it crunchy, drain and add to the garnish
oyster. Simmer the white wine with the shallot
and thyme for 5 mins then add the stock and
anchovies, simmer again for a further 5 mins.
Now add the oysters and juice, simmer again for
5 minutes then pour into a blender and blitz until
smooth, add white pepper toseasonand pass
through a fine sieve, bring back to the boil, add
the crème fraiche and with a hand blender mix
and froth.
Pour over the garnish and serve immediately with
slices of the Pochon loaf and red wine shallot
butter.
Red Wine Shallot Butter
Put the shallots, wine and sugar in a pan and
simmer until all the wine has evaporated. Leave
to cool then mix into soft butter.
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