John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini

Name: John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams softened butter; 1 pinch Pinch of cayenne pepper; 59 milliliters dry vermouth; 177 milliliters fish stock or water; 4 slices French bread, toasted and rubbed with raw garlic clove; 2 garlic cloves, 1 clove minced; 237 milliliters heavy cream; 4 servings Kosher salt; 2 teaspoons fresh lemon juice; 59 milliliters oyster liquor reserved (this is the residual liquid from the oyster once you open the shell); 1 Tbsp extra-virgin olive oil; 1 smalls onion, minced; 12 oysters, such as Wellfleet, shucked; 1 pinch Pinch of tarragon; 28 grams uni tongues (sea urchin roe)

John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini might be just the Mediterranean recipe you are searching for. One serving contains 588 calories, 10g of protein, and 39g of fat. This recipe serves 4. Head to the store and pick up fish stock, cayenne pepper, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Watch how to make this recipe.

In a large saucepan, heat the oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes.

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Minced Garlic

Onion

Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes.

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Vermouth

Add the oyster liquor and fish stock and simmer for 3 minutes.

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Fish Stock

Liquor

Oysters

Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes.

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Cream

Sauce

Remove from the heat.

Add 1 teaspoon of the lemon juice; season with salt.

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Lemon Juice

Salt

Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.

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Butter

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Whisk

Add the oysters to the sauce with a little oyster liquid and butter.

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Oysters

Butter

Sauce

Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.

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Lemon Juice

Tarragon

Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper.

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Cayenne Pepper

Oysters

Sauce

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Bowl

Serve with the toasts that have been spread with the Uni Butter.

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Butter

Spread

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

57grams

softened butter 1pinch

Pinch of cayenne pepper 59milliliters

dry vermouth 177milliliters

fish stock or water 4slices

French bread, toasted and rubbed with raw garlic clove 2

garlic cloves, 1 clove minced 237milliliters

heavy cream 4servings

Kosher salt 2teaspoons

fresh lemon juice 59milliliters

oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)1Tbsp

extra-virgin olive oil 1smalls

onion, minced 12

oysters, such as Wellfleet, shucked 1pinch

Pinch of tarragon 28grams

uni tongues (sea urchin roe)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.