Oysters With Truffle Froth Recipes

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FLASH FRIED OYSTERS "IN TUXEDO" WITH BLACK AND WHITE TRUFFLES



Flash Fried Oysters

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 20

1/2 gallon peanut oil
8 ounces yellow cornmeal
Salt and pepper
Salt and pepper
1-ounce cayenne
1-ounce paprika
24 oysters, shucked
1 tomato
1/2 bunch watercress, trimmed and cleaned
3 ounces favorite vinaigrette
4 slices pullman loaf bread
Truffle mayonnaise, recipe follows
1 small black truffle, very thinly sliced
1-ounce white truffle oil
2 ounces black truffle ends and pieces
6 egg yolks
1-ounce white wine vinegar
5 ounces canola oil
2 ounces truffle oil
Salt and pepper

Steps:

  • Heat the oil in a large deep pot to 325 degrees F.
  • Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess.
  • Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper.
  • Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread.
  • Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil.
  • Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper.

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