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  • Fresh Oysters And Shiitake Custard With Green Pea Sauce

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    Fresh Oysters And Shiitake Custard With Green Pea Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb Shucked oysters, liquid removed and sufficient shucked oyster for garnish
    • 5 x Egg yolks
    • 1 1/3 c. Heavy cream infused with 2 stalks minced lemon grass reduced to 1 c.
    • 1 c. Minced, sauteed shiitake mushrooms (sauteed with 1 tsp. chopped shallots)
    • 2 Tbsp. Minced chives
    • 1/2 c. English peas Salt and white pepper to taste
    • 1 Tbsp. Canola oil
    • 1 med Yellow onion, roughly minced
    • 1 Tbsp. Chopped garlic
    • 2 c. Chicken stock or possibly low sodium canned
    • 1 c. Green peas
    • 1 c. Spinach leaves
    • 2 Tbsp. Butter, cool and in pcs
    • 1 x Lemon, Juice of Salt and pepper to taste

    Directions

    1. Set up a steamer. Place oysters and Large eggs in a food processor. Mix and add in cream while moving. Season. Pour mix into a large mixing bowl. Mix in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea c. half way with the mix add in 1 whole oyster and then top off with the mix. Place in the steamer for 25 to 30 min or possibly till custards are set.
    2. GREEN PEA SAUCE:Coat a warm saucepan with oil and cook onions and garlic till soft, about 3 min. Season. Add in chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add in the peas and cook till soft, about 15 min. Don't over cook. During the last minute, add in the spinach. Immediately transfer to a blender and blend at high speed. Add in the butter, blend and check for seasoning. Fold in the juice and reserve warm.
    3. PLATING:Place bowl on doiled plate. Ladle sauce on top of warm custard to completely cover.

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