Baked Oysters With Braised Leeks And Tasso Hollandaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce01 | 4 | Servings | |
INGREDIENTS
| === BRAISED LEEKS === | ||
| 2 | T | Olive oil |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | c | Julienned leeks, bottom part |
| only | ||
| 1/2 | c | Dry white wine |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === TASSO HOLLANDAISE === | ||
| 1 | c | Julienned tasso, rendered |
| reserving the fat | ||
| 3 | Egg yolks | |
| 2 | T | Fresh lemon juice |
| 1 | Stick Unsalted butter | |
| melted | ||
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 1 | Dozen Raw shucked oysters | |
| shells reserved | ||
| 1 | c | Bread crumbs |
| 1 | T | Bayou Blast, see * Note |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is
included in this collection. Preheat oven to 450 degrees. For braised
leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and
leeks and saute for 1 to 2 minutes. Add the white wine and continue
cooking 2 to 3 minutes, or until the leeks are tender. Season with
salt and pepper. For the Hollandaise: Fill the bottom of a
double-boiler with water, and bring it almost to a boil, lower the
heat so the water is hot but not boiling. Mix the egg yolks and lemon
juice together in a stainless steel mixing bowl, place over the water
bath and whisk until the yolks are at a ribbon stage. Combine the
butter and the reserved tasso fat together and gradually whisk into
the egg mixture in a steady stream. Season with the salt and pepper
and continue whisking until thick. For the oysters, combine the
breadcrumbs and Bayou Blast ~ {Emerils Creole Seasoning} together in a
mixing bowl, in small amounts completely coat each oyster with this
mixture. Place each oyster back in its shell with a small amount of
the leek mixture underneath. Broil until golden-brown, about 2 to 3
minutes. Place all the oysters on a platter and drizzle the Tasso
Hollandaise over the entire platter. This recipe yields 4 appetizer
servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 708
Calories From Fat: 384
Total Fat: 43.5g
Cholesterol: 269.2mg
Sodium: 422.4mg
Potassium: 398.9mg
Carbohydrates: 39.4g
Fiber: 3.5g
Sugar: 2.7g
Protein: 34.7g