Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar

Name: Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 4 servings Chive blossoms, for garnish; 5 Tbsps creme fraiche; 4 servings American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling); 4 servings Fresh dill, for garnish; 0 sheets gelatin, bloomed; 1 sheets silver gelatin, bloomed; 2 Tbsps heavy cream; 1 Tbsp chopped leeks; 8 Kumumoto oysters; 4 servings Salt; 118 milliliters packed fresh spinach, blanched and squeezed to remove excess water; 237 milliliters cold water; 1 small Yukon gold potato, peeled and cut into small dice

Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar is a gluten free and pescatarian main course. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 314 calories, 28g of protein, and 19g of fat. Head to the store and pick up silver gelatin, gelatin, heavy cream, and a few other things to make it today. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;

Ingredients you will need

Oysters

Pasta Shells

Juice

Meat

Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned.

Ingredients you will need

Butter

Leek

Equipment you will use

Sauce Pan

Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt.

Ingredients you will need

Potato

Water

Salt

Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.

Ingredients you will need

Spinach

Cream

Mint

Equipment you will use

Blender

Sieve

Whisk the creme fraiche to soft peaks in a mixer.

Ingredients you will need

Creme Fraiche

Equipment you will use

Blender

Whisk

Heat 1/2 cup of the vichyssoise base in a medium saucepan.

Ingredients you will need

Base

Equipment you will use

Sauce Pan

Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.

Ingredients you will need

Creme Fraiche

Gelatin

Base

To make the oyster glaze:Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter.

Ingredients you will need

Coffee

Oysters

Glaze

Equipment you will use

Sauce Pan

Add the bloomed gelatin to the liquid.

Ingredients you will need

Gelatin

Let cool but not enough to set.

To finish:Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it.

Ingredients you will need

Oysters

Pasta Shells

Glaze

Garnish with a quenelle of caviar, chive blossom, and dill.

Ingredients you will need

Caviar