Name: Poached Oysters in Watercress Sauce
Ingredients: 10 Fresh oysters; 200 g Homemade tagliatelle or fresh ready made; (7oz); 300 g Fresh watercress; (about 6 bunches); ; (10oz); 25 g Unsalted butter; (1oz); 10 Tiny sprigs chervil; 3 tb Rock salt; to serve (3 to 4); Sea salt and freshly ground black pepper; 4 Shallots; finely chopped; 15 g Butter; (1/2oz); 250 ml Dry white wine; (9fl oz); 250 ml Dry vermouth; (9fl oz); 500 ml Fish stock; (18fl oz); 250 ml Double cream; (9fl oz); 250 ml Single cream; (9fl oz)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Gordon, Ramsay’s, Passion	2	servings

INGREDIENTS

10		Fresh oysters
200	g	Homemade tagliatelle or fresh ready made; (7oz)
300	g	Fresh watercress; (about 6 bunches)
		; (10oz)
25	g	Unsalted butter; (1oz)
10		Tiny sprigs chervil
3	tb	Rock salt; to serve (3 to 4)
		Sea salt and freshly ground black pepper
4		Shallots; finely chopped
15	g	Butter; (1/2oz)
250	ml	Dry white wine; (9fl oz)
250	ml	Dry vermouth; (9fl oz)
500	ml	Fish stock; (18fl oz)
250	ml	Double cream; (9fl oz)
250	ml	Single cream; (9fl oz)

INSTRUCTIONS

FOR THE FISH VELOUT
To make the fish velout., in a wide shallow saucepan, gently saut. the
shallots in butter for about 12 minutes until very soft, yet still
uncoloured. Deglaze the pan with the vermouth then boil the liquid for
about 10 minutes, or until it has reduced to the consistency of a thin
syrup. Stir in the fish stock and bring the liquid to the boil then
continue to boil it down until it reduces by about a half. Stir in both the
creams, return the pan back to the boil and simnmer the sauce for about 15
minutes or until it acquires a coating consistency. For an extra smooth,
velvety texture, pour the sauce through a fine sieve. Set aside, keeping it
warm.
Pick the thick stalks off the watercress and discard, then wash the leaves
in 2 or 3 changes of cold water. Bring a pan of salted water to the boil
and blanch the watercress for 3-4 minutes, then drain and squeeze lightly
in a cloth to dry.
In a food processor or liquidizer, blend the watercress to a smooth, fine
pur.e adding a little of the fish velout. to loosen the mixture if
necessary. Bring the fish velout. to the boil, then stir in the watercress
pur.e. Pass this sauce through a sieve, rubbing with the back of a ladle,
then set aside.
Blanch the homemade tagliatelle in boiling salted water for barely 1 minute
then drain. Plunge into very cold water to refresh and drain again. If
using ready made, follow the pack instructions.
Open the oysters, remove the flesh from the shell and reserve their juices
into a small pan. Discard the flat shells. Scrub the rounded shells clean
and pat dry. Spoon 5 small rounds of rock salt onto each plate and sit an
oyster shell on each. Reheat the tagliatelle in a little water with the
butter. Curl a little of the prepared tagliatelle into each cleaned oyster
shell. Keep warm.
Poach the oysters in their own juice cooking for about 2 minutes then
remove them from the juice with a slotted spoon and place on the pasta.
Reheat the sauce until just boiling, check the seasoning and spoon over the
oysters. Garnish with sprigs of chervil and serve.
Warning: The consumption of raw or partially cooked oysters carries a risk
of food poisoning, particularly for pregnant women, children, the elderly
and immuno-suppressed.
Converted by MC_Buster.
Per serving: 542 Calories (kcal); 24g Total Fat; (67% calories from fat);
8g Protein; 18g Carbohydrate; 83mg Cholesterol; 8953mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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