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Baked Oysters With Braised Leeks And Tasso Hollandaise

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

  Braised Leeks
2 tablespoons 30mlOlive oil
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic
2 cups 474mlJulienned leeks, bottom part only
1/2 cup 118mlDry white wine
  Salt - to taste
  Freshly-ground black pepper - to taste
  Tasso Hollandaise
1 cup 237mlJulienned tasso - rendered, reserving the fat
3   Egg yolks
2 tablespoons 30mlFresh lemon juice
1   Unsalted butter - melted
  Salt - to taste
  Freshly-ground white pepper - to taste
1 packet  Raw shucked oysters - shells reserved
1 cup 146g / 5.1ozBread crumbs
1 tablespoon 15mlBayou Blast - see * Note

Recipe Instructions

Preheat oven to 450 degrees.

For braised leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper.

For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick.

For the oysters, combine the breadcrumbs and Bayou Blast - {Emeril's Creole Seasoning} together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden-brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.


Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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