Name: Oyster Beignets With A Sorrel Velouté
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 banana shallots, finely diced; 30 milliliters cider vinegar; 20 grams cornflour; 1 cucumber; 100 milliliters double cream; 2 free range egg whites; 1 free range egg yolk; 200 milliliters fish stock; 2 Juice of half a lemon; 10 milliliters olive oil; 8 rock oysters; 1 pinch Pinch of salt and sugar; 2 servings Salt; 2 servings Salt and freshly cracked pepper; 75 grams self-raising flour; 100 grams sorrel, stalks removed and washed; 125 milliliters sparkling water; 2 servings Sunflower oil for deep-frying; 100 milliliters vermouth

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Oyster Beignets With A Sorrel Velouté

Need A mixture of banana shallots, juice of lemon, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cornflour you could follow this main course with the Cherry and Apricot Cobbler as a dessert.