Oyster-Leek Gratine With Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
61
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees
2
Lay the oysters on a bed of sea or rock salt on a sheet/baking tray
3
In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes
4
Season
5
Deglaze with ponzu and reduce by 50 percent
6
Check again for seasoning
7
Remove from pan and let cool
8
Fill a small saucepan half way with water and bring to a boil
9
Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up)
10
Whisk the yolks and 1 teaspoon of ponzu over the hot water
11
Be careful not to overcook the yolks by removing the bowl periodically from the heat
12
Continue whisking until ribbons are formed in the yolks following the whisk
13
Season and check for flavor
14
Remove form heat and fold in the cooled leeks
15
Cool to room temperature
16
Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil
17
Bake for 3 to 5 minutes or until top is brown and bubbly
18
PLATING: Serve on a decorative plate lined with cold sea/rock salt
19
BEVERAGE Blanc de Blanc Champagne In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes
20
Add the cream and bring to a simmer
21
Reduce by 30 percent then transfer to a small bowl and refrigerate until cold
22
(It is recommended to do this a day ahead of time for deeper infusion
23
) Strain the mixture
24
In a food processor, add the salmon and cream and puree until very smooth
25
Season with black pepper only and check for seasoning
26
(Smoked salmon is usually very salty
27
) Transfer to a small bowl and fold in the zest, juice and chives
28
Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours
29
PLATING: Serve the ramekins on plates surrounded by the pita chips
30
Garnish with chives
31
BEVERAGE Bright California chardonnay