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