Tuesday, December 18, 2012

Holiday Recipe: Pan Fried Virginia Oysters served on Creamy Celery Root Puree with Golden Pineapple and Caper Butter

This is a traditional Gray family dish from his Southern roots!  Try making it for the holidays.

serves 4

For celery root puree:
1 ea                        large celery root; medium diced
1 ea                        small potato; medium diced
2 C                        heavy cream

For Oysters:
12 ea                        oysters; lightly breaded 
2 Tbs                        grapeseed oil
1 Tbs                        butter
1 tsp                        lemon juice
¼ C                        pineapple; diced
1 Tbs                         capers
½ tsp                        parsley; chopped
tt                        salt and pepper
1 Tbs                        red wine demi-glaze
4 ea                        fresh chervil sprigs

For celery root puree:
Place all ingredients in a pot; simmer for ½ hour; strain; puree; season with salt and pepper.

For Oysters:
Heat grapeseed 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; once butter is brown, add lemon juice, pineapple, capers, and parsley; season with salt & pepper; put off to side.  Place ¼ cup of celery root puree 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.

Thanks to Ellen and Todd Gray for sharing the recipe!

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