1789 Oyster
and Celery Stew with Smithfield Ham and Walnuts
Serves
6
- 1 bulb celery root, peeled and cut into
coarse chunks
- 6 cups heavy cream
- Salt and ground white pepper
- 3 shallots, minced
- 1 cup walnuts
- 2 stalks celery, very finely diced
- 1/2 bunch chives, finely diced
- 3 oz. cooked Smithfield Ham, very finely
diced
- 24 oysters, shucked
- Peanut or olive oil
- 2 1/2 cups Champagne or white wine
- 1 cup fish stock
- Tabasco
- 1/2 cup flour
To prepare: Make the celery root cream.
Place the chopped celeriac (celery root) in a small heavy based pan
and add heavy cream barely to cover, probably around 1 cup. Cook gently
(to avoid scorching) until the celeriac is cooked through and very
soft. Set aside until just cool enough to handle but still warm. Puree
in a blender for 2-3 minutes until very smooth. Season with salt and
ground white pepper. Set aside until ready to use. The celeriac cream
may be made up to 3 days ahead and kept covered in the refrigerator.
Prepare the shallots, walnuts, celery, chives and ham as noted in
the list of ingredients. Shuck the oysters over a strainer, reserving
the liquid to add to the stew. Handle each oyster to assure they are
free of shells and pat dry with a paper towel.
To make the stew: In a heavy based sauce pan, heat a drop of
oil. Add the shallots and cook until soft. Add the champagne or white
wine, reserved oyster liqueur and enough fish stock to make 1 cup
OR just the oyster liqueur, celeriac cream and 5 cups of heavy cream.
Bring just to a boil and gently cook until reduced almost by half
or to desired consistency. Season with salt, ground white pepper and
a few shots of Tabasco to taste. While the stew is reducing, lightly
flour the oysters, shaking off any excess flour and season with salt
and pepper. Heat a dash of oil in a saute pan and sear the oysters
(a few at a time to maintain the high heat of the pan necessary for
searing) for a second or two on each side just until the oysters are
golden and crisp. Set aside on a paper towel to drain, preferably
in a warm place.
To serve: Ladle 6-8 oz. of cream base into each warmed bowl.
In the center, place 4 of the seared oysters ands sprinkle generously
with the chopped walnuts, diced ham, diced celery and chopped chives.
Wine Recommendations:
With Turkey dinner:
Chanebolle Musigny, Louis Jadot, '95
Tokay Pinot Gris, Alsace
With Oyster & Celery Stew:
Pouilly Fumé, Pursang, Didier Dagueneau
[Tips] [1789
Oyster and Celery Stew with Smithfield Ham and Walnuts]
[1789 Sausage Stuffing
] [Yvonne
Lacoste's Cranberry Orange Bread]
Turkey
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