Velouté of Oysters & Lovage

Makes 2 large or 4 small bowl servings

Ingredients

  • 12 oysters, shucked, strained (keep oysters & liquor separate)
  • 1 diced leek
  • 2 sliced shallots
  • 1 cup diced celery root
  • 1 cup diced potato
  • ½ cup picked Italian parsley
  • ⅛ cup picked lovage
  • 3 oz vermouth
  • ½ cup heavy cream
  • ½ creme fraiche
  • ground white peppercorn
  • pimente d'Esplette or cayenne pepper (optional)
  • 1 tbsp butter

How-to

  1. Sweat shallots, leeks and celery root in butter for about 5 minutes
  2. Add potato and sweat 5 minutes more
  3. Add 2 pinches of salt and 5-6 grinds of pepper
  4. Add lovage & parsley, sweat 2 minutes more
  5. Deglaze pan with vermouth
  6. Cook alcohol out
  7. Add cream and creme fraiche and 1 cup water.  Bring to a simmer for 5 minutes. Add pimente d'Esplette, taste for seasoning.
  8. Add oysters. Cook until just poached then puree in blender
  9. Put velouté through a chinois or strainer
  10. Garnish with chives and a drizzle of olive oil (optional)