Recipes
Carmes de Rieussec
And Oyster fritters
Ingredients
- 20 Oysters (n°1 size)
- 3 whole eggs
- 200 g flour
- 300 g bread crumbs
- 20 ml soy sauce
- Olive oil
- Salt and pepper
- Béchamel:
- 20 g butter
- 20 g flour
- 50 ml veal jus
- 50 ml cream
- 100 ml oyster juice
- Oyster sauce:
- 500 ml fish stock
- 100 ml oyster juice
- 100 ml soy milk
- 100 ml single cream
- 1 teaspoon tarragon mustard
- 300 ml olive oil
- 10 g chopped capers
- 1 small finely diced shallot
- 4 egg yolks
For 4 persons Preparation time: 2h
- Open the oysters, filter the juice, set aside.
- Prepare the breadcrumb mixture: mix together the beaten eggs, breadcrumbs, soy sauce, olive oil, salt and pepper and set aside.
- Put the flour in a separate dish.
Oyster sauce:
- Hard-boil the eggs.
- Combine the fish stock, oyster juice, soy milk and reduce to a glaze. Dice the shallot, chop the capers.
- Mash the egg yolks with the mustard, incorporate the olive oil, and then add the capers and the diced shallot.
- Cream the reduction and add it to the preparation. Season.
Béchamel:
- Cook a roux (melted butter + flour); heat together the truffle juice, cream and oyster juice and add to the roux. Cook like a béchamel, set aside.
- Using a spatula, spread a thin layer of the béchamel on a piece of cling film, place a drained oyster on top, roll it up and then put it in the freezer.
- Repeat this operation for each fritter.
- When the béchamel mixture has become hard, remove the cling film.
- Coat the fritters once: roll them in flour, then in the egg mixture and finally in the breadcrumbs.
- Deep fry them in oil at 180°C.
- Accompany with the oyster sauce.
