Oyster Begue's over Leek Confit
Oyster Begue's over Leek Confit
Yield 1
Ingredients
- 6 Each Shucked Oysters, plump
- 6 Each Oyster Shells, cleaned and boiled to sterilize
- 1 Tspn Olive Oil
- 1 Each Leek Stalk, top removed
- 1 Each Shallot, minced
- 1 Each Garlic Clove, minced
- 2 Oz White Wine
- 4 Oz Heavy Cream
- Salt and White Pepper, to taste
- 1 Cup Lightly Salted White Flour
- 3 Eggs, whisked
- 1 Cup Italian Breadcrumbs
- Frying Oil heated to 350°F
- Fresh-Flaked Parmiggiana, to taste
Instructions
- To make the leek confit, remove the root end, cut the leek in half lengthwise. Slice the leek across into thin juliennes. Wash and drain the leeks thoroughly to remove all dirt and sand.
- In a hot sauté pan, add the olive oil. Sauté the minced shallots and garlic for a couple of seconds, and then add in the julienned leeks. Toss the leeks until they begin to sweat their own juices. Turn down the heat to medium low.
- Continue to sweat the leeks until they become fairly wilted. Deglaze with the white wine. Cook the wine down for a minute and add the heavy cream. Toss in a little salt and white pepper, and reduce the cream by at least half. Remove from heat.
- Place the open cleaned oyster shells on a bed of rock salt. Place plate somewhere to keep warm.
- Coat the oysters in flour. Dip the oysters in the whisked eggs. Coat the oysters in the breadcrumbs. Fry the oysters in frying oil (350 degrees) for about 30-40 seconds to crisp the outside. The insides should remain tender and juicy. Place a spoonful of the leek confit onto each oyster shell. Place one fried oyster in each shell and top with a flake of fresh parmiggiana. Serve!
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