Fried Oyster With Asian Pear Salad
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Red Wine Vinegar2 large
Egg Yolk1 tbsp
Wasabi Powder1 tsp
Kosher Salt1 small
Chives (bunch)1 cup
All-Purpose Flour1 large
Egg (lightly beaten)Directions:
1
Special equipment: a mandolin For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth
2
Drizzle in the oil while running the processor
3
Mix in the wasabi powder and salt
4
For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne
5
Separate and stack the endive leaves and cut into julienne
6
Cut the chives into lengths to match the pear and endive pieces
7
Mix the endive, pear and chives in a small bowl and toss with the lemon juice
8
For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating
9
Dredge each oyster in the flour, shaking off the excess
10
Dip in the egg wash and then coat in the panko
11
Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling
12
Fry the oysters until golden brown, 2 minutes
13
To plate: place each oyster shell on a bed of rock salt
14
Add a dollop of aioli to each shell and a little of the pear and endive salad
15
Top with a fried oyster, another dot of aioli and some salad