John Dory Oyster Bar Oyster Pan Roast With Uni Butter Crostini
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 small
Onion (minced)1 cup
Vermouth (dry)3 cup
Fish Stock1 cup
Heavy Cream1.5 tsps
Lemon Juice (fresh)60 g
Butter (softened)Directions:
1
Watch how to make this recipe
2
In a large saucepan, heat the oil
3
Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes
4
Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes
5
Add the oyster liquor and fish stock and simmer for 3 minutes
6
Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes
7
Remove from the heat
8
Add 1 teaspoon of the lemon juice; season with salt
9
Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter
10
Add the oysters to the sauce with a little oyster liquid and butter
11
Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes
12
Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper
13
Serve with the toasts that have been spread with the Uni Butter