3 leeks, julienne
24 oysters, scrubbed
4 ounces flour
2 eggs
2 egg yolks
8 ounces fresh bread crumbs
SAUCE:
1 tablespoon cornichons, chopped fine
2 tablespoons capers, chopped fine
1 teaspoon dijon mustard
1/2 teaspoon paprika
2 tablespoons parsley, minced
4 ounces crème fraîche
Servings: 4
1. Deep-fry the leeks at 280ºF (140ºC) until golden brown. Drain and set aside.
2. Open the oysters. Strain and reserve the liquor.
3. Poach the oysters in the liquor for 30 seconds. Drain, reserving the liquid. Cool the liquid and oysters separately.
4. Set up a standard breading station with the flour, eggs, egg yolks and bread crumbs.
5. Bread the oysters, then deep-fry them at 375ºF (190ºC) until browned, approximately 1 minute.
6. Prepare the sauce by combining all remaining ingredients except the crème fraîche. Whip the crème fraîche until stiff. Fold in the cornichon mixture. Chill until service.
7. Serve the oysters on a nest of leeks with the sauce.
Yield: 4 appetizer servings
24 oysters, scrubbed
4 ounces flour
2 eggs
2 egg yolks
8 ounces fresh bread crumbs
SAUCE:
1 tablespoon cornichons, chopped fine
2 tablespoons capers, chopped fine
1 teaspoon dijon mustard
1/2 teaspoon paprika
2 tablespoons parsley, minced
4 ounces crème fraîche
Servings: 4
1. Deep-fry the leeks at 280ºF (140ºC) until golden brown. Drain and set aside.
2. Open the oysters. Strain and reserve the liquor.
3. Poach the oysters in the liquor for 30 seconds. Drain, reserving the liquid. Cool the liquid and oysters separately.
4. Set up a standard breading station with the flour, eggs, egg yolks and bread crumbs.
5. Bread the oysters, then deep-fry them at 375ºF (190ºC) until browned, approximately 1 minute.
6. Prepare the sauce by combining all remaining ingredients except the crème fraîche. Whip the crème fraîche until stiff. Fold in the cornichon mixture. Chill until service.
7. Serve the oysters on a nest of leeks with the sauce.
Yield: 4 appetizer servings
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