Michel Roux Jr's Oyster Veloute with Red Wine Shallot Butter and Le Pochon Bread

Bridor UK

Bridor UK

Standard Supplier 26th January 2016

Michel Roux Jr's Oyster Veloute with Red Wine Shallot Butter and Le Pochon Bread

A velvety soup which pairs beautifully with Bridor's Frederic Lalos 'Le Pochon' bread.

Ingredients

  • 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

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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