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Oyster Pisca Andina with Oyster Emulsion
Recipe by Keyma Vasquez Montero
This dish tastes as good as it looks and will make for the perfect entrée.
- Steps
- Ingredients
Ingredients
Confit Leeks
Oyster, Leek and Potato Velouté
Coriander Oil
Poaching Potatoes
Oyster Emulsion
Poached Oysters
To Serve
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Steps
- For the Confit Leeks, arrange leeks in a single layer in a medium saucepan. Add the oil, thyme and salt.
- Place over low heat and bring oil to 90°C, moving on and off heat to ensure temperature stays below 90°C. Cook until leeks are soft, about 40-45 minutes. Remove leeks and drain on paper towel.
- For the Oyster, Leek and Potato Velouté, heat a medium saucepan over medium heat. Add oil, onion, leeks and garlic and sauté for 5-8 minutes until soft but not coloured.
- Add oysters and their juice and continue cooking for about 2 minutes.
- Add cream, coriander stems, 100g of the potato trimmings and simmer for 10 minutes, until the potatoes start to soften.
- With a stick blender, break down the solids roughly to allow for the oysters to infuse more flavour then continue simmering for 10 minutes.
- Season with salt, pepper and a few drops of lemon juice.
- Pass through a fine sieve into a clean saucepan and reserve.
- For the Coriander Oil, place coriander leaves, parsley leaves, oil, pinch of salt and a few drops lemon juice in a Thermomix and process on speed 6, at 60°C for 5-8 minutes.
- Pass through a sieve lined with a muslin cloth and set aside to strain. Season with salt and lemon if needed and reserve.
- For the Poached Potatoes, place ingredients (except diced potatoes) into a saucepan and bring to a simmer. Add diced potatoes and simmer until soft, about 15-20 minutes. Strain and reserve the liquid in a clean saucepan. Clean the potatoes of any milk solids and reserve them for plating.
- For the Oyster Emulsion, place oysters, oyster juice, a few drops of lemon juice and a splash of oil to start the emulsion, with a stick blender blend the oysters to a smooth paste.
- Start adding oil in a thin stream while blending until creamy in consistency.
- Adjust with salt and a few more drops of lemon juice.
- Transfer to a squeeze bottle and set aside in the fridge.
- For the Poached Oysters, bring the reserved poaching liquid to a simmer and add the oysters. Cook for 1 minute until just slightly firm.
- Remove from the poaching liquid and pat them dry with paper towels to remove any milk solids.
- Add 4 tbsp coriander oil to the oyster and leek velouté and mix lightly to marble.
- To serve, squeeze 3 dots (about 2 cm each) of oyster emulsion and 3 pieces confit leek onto each plate.
- Arrange 10-12 potato cubes between the dots of emulsion.
- Place one oyster on top of each oyster emulsion dot. Squeeze a few drops of lemon and a few sea salt flakes and garnish with micro coriander.
- Pour velouté next to the line of potatoes and oysters at the table.
