Oyster Cream with Green Asparagus Tips
A warm and cold appetizer featuring oysters paired with green asparagus tips, finished with a rich cream sauce.
Geschichte
This elegant dish combines the delicate brine of oysters with the fresh snap of green asparagus tips. The oysters are gently warmed in a velvety cream sauce infused with asparagus stock, creating a luxurious texture. Finished with a hint of lemon and aromatic herbs, it offers a refined balance of flavors perfect for a sophisticated start to a meal.
Zutaten
Oysters (Grade No. 5 oysters, shucked, membrane removed, collect and filter oyster liquor)
5
Butter (cut into small pieces)
20g + to taste
Asparagus (take 5cm tips, peeled)
to taste
Egg yolk
1
Fresh cream (part for sauce, part for asparagus)
10 cl
Lemon juice (seasoning)
a few drops
Parsley leaves (garnish)
to taste
Thyme (garnish)
to taste
Anleitung
1
Prepare the oysters
Shuck the oysters, remove the membrane, collect and filter the oyster liquor.
2
Heat the oysters
Place the oysters and filtered oyster liquor into a pot, add small pieces of butter, season with pepper and set aside for later cooling.
3
Prepare the asparagus
Peel the asparagus, cut into 5cm tips, then blanch the tips and roots separately in boiling salted water, remove and transfer to cold water to fix the color.
4
Cut the asparagus
Cut the asparagus roots into slices, and cut the asparagus tips into equal slices.
5
Make asparagus stock
Add 16 cl of boiling asparagus water and the slices to the oyster cooking liquid, place over boiling water, remove from heat, and let it cool.
6
Make cream sauce
Whisk the egg yolk with 8 cl fresh cream, add the filtered asparagus root liquid, pour into a pot, heat over low heat while stirring continuously until the liquid thickens, season with salt, pepper and a few drops of lemon juice, then add the remaining 2 cl fresh cream.
7
Heat the asparagus tips
Heat the asparagus tips in boiling salted water, drain, and toss well with the remaining cream and butter.
8
Plate the dish
Arrange 5 asparagus tips and 5 oysters alternating on a plate, sprinkle with parsley leaves and thyme, season with pepper.
9
Heat the oysters
Heat the oysters with a small amount of cream (fresh cream or asparagus cream sauce), taking care not to overheat.
10
Final plating
Place the heated oysters on the plate, add the remaining butter to the asparagus cream sauce, mix well, and pour over the oysters.
Vorspeise
Goldene Käse-Garnelenbällchen
Goldene Käse-Garnelenbällchen bieten eine frische und einfache Art, Garnelen zu genießen, mit einer knusprigen Panade und einem herzhaften Käsearoma sowie zartem, saftigem Garnelenfleisch im Inneren. Diese ansprechenden, mundgerechten Bällchen sind perfekt für Familienfeiern und zwanglose Anlässe.
