Oysters With Truffle Froth Recipes

TRUFFLE CREAMED SPINACH AND FRIED OYSTERS

Steps:

• For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
• For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
• Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
• Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
• Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.

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

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.

OYSTERS, CAVIAR AND BUBBLES

Steps:

• Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
• Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.