Oustau De Baumanieres Warm Oysters With Zucchini Recipes

PETITS POIS DE L'OUSTAU DE BAUMANIèRE

Steps:

• In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes.
• Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
• Add lettuce, stir to combine and remove from heat. Serve immediately.

OUSTAU DE BAUMANIERE'S WARM OYSTERS WITH ZUCCHINI

Steps:

• Cut each zucchini into six rounds and each round in fourths. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy. Plunge the zucchini into cold water. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water. Drain and dry, saving the stock to reheat later.
• Shuck the oysters, reserving the oyster water.
• Saute the shallot in one tablespoon of the butter in a two-quart pan. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.
• Heat the oysters in the sauce without letting the sauce boil.
• Reheat the zucchini rounds in the reserved fish stock.
• On each serving plate, arrange zucchini rounds into four to six circles per plate. Top each zucchini round with an oyster and decorate with zucchini julienne. Surround with the sauce.