|
|
| POACHED OYSTERS IN A FENNEL, SAFFRON CREAM BROTH |
| 8 Servings |
 |
| INGREDIENTS |
2 bulbs Fresh Fennel
1 qt Fish Stock
1 qt Heavy Cream
1 T Chopped Garlic
1 pinch Saffron
1 shot Herbsaint
1 qt Shucked or unshucked (better oysters)
To taste Honey
|
|
|
|
|
| TO SERVE |
| Heat soup to a boil; season.
Add oysters and any oyster liquor and serve immediately
with crusty bread. |
| METHOD |
| Cut fennel into sixths, lengthwise and sauté in a large 12”
skillet until golden to dark brown.
Place in a casserole dish.
Cover with foil and bake until mushy.
Puree in blender with water and honey.
Sauté garlic and saffron in 1 oz. of olive oil for a minute.
Add herbsaint, cream and fish stock.
Bring to a simmer.
Add fennel puree.
If using later, chill for up to 2 days. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
