Pan
Fried Virginia Oysters served on Creamy Celery Root Purée with
Golden Pineapple and Caper Butter
EQUINOX
Washington, D.C.
Chef Todd Gray
Adapted by StarChefs
Yield: 4 Servings
For Celery Root Purée:
1 large celery root, medium dice
1 small potato, medium dice
2 cups heavy cream
Salt and pepper to taste
For Oysters:
2 Tablespoons grape seed oil
12 oysters, lightly breaded
Salt and pepper to taste
1 Tablespoon butter
1 teaspoon lemon juice
1/4 cup pineapple, diced
1 Tablespoons capers
1/2 teaspoon chopped parsley
1 Tablespoon red wine demi-glaze
4 fresh chervil sprigs
For celery root purée, place all ingredients in a pot; simmer
for 1/2 hour. Strain; purée; season with salt & pepper.
Heat oil in large nonstick pan over high flame; add oysters and brown
1-2 minutes on each side. Remove oysters from pan; season with salt
and pepper. Discard oil from pan and reheat pan. Add butter and let
brown about 1 minute. Add lemon juice, pineapple, capers, and parsley.
Season with salt and pepper; put off to side. Place 1/4 cup of celery
root purée in middle of plate; arrange three oysters on top.
Spoon butter sauce over oysters and red wine demi-glaze around oysters.
Finish by garnishing with fresh chervil.
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