Parmesan Fried Oyster, Smoked Oyster Croquette & Mache Insalata Recipe

Appetizers, Seafood

Serve 4-6

Ingredients for the Croquette

10 each cold smoked oysters, fine dice
2 cups wood chips, soaked in water for 10 minutes
1 tbsp olive oil
1 shallot, minced
1 small leek, white parts only, rinsed, fine dice
2 cups Arborio Rice
1 cup dry white wine
veal stock, as needed for al dente risotto
to taste Kosher salt & fresh cracked black pepper
½ cup Parmesan, grated fine
1 large egg

Ingredients for the Vinaigrette
12 each sun-dried tomatoes
3 tbsp. dry white wine
1 cup water
¼ cup white balsamic vinegar
3 sprigs fresh thyme, stems discarded, tender greens reserved
1 sprig fresh oregano
3 cloves roasted garlic
5 thin zest strips from an orange,
reserve juice from ½ of the orange
¾ cup olive oil
to taste kosher salt & fresh cracked black pepper

Ingredients for the Breading Station
1 dozen shucked oysters
all-purpose flour, to coat
2 large eggs, whisked together
bread crumbs, to coat
5 sprigs Italian flat leaf parsley
½ cup Parmesan, grated fine
vegetable oil for frying

Ingredients for the Tapenade
1 small red bell pepper
5 each Picholine Olives, fine dice
5 each Kalamata Olives, fine dice
3 sprigs fresh chives, thin slice

Ingredients to Plate
½ lemon, juice only
2 cups Mache, other greens such as
Arugula may be substituted
to taste Kosher salt & fresh cracked black pepper
small block of Pecorino cheese

Method for Croquette

• Heat a small amount of charcoal on an outdoor grill.
• When coals are white hot, toss the wood chips over the coals.
• Place shucked oysters on aluminum foil brushed with a small amount of olive oil.
• Place the aluminum foil over a pan filled with ice cubes.
• Place the ice pan & oysters on the grill & cover with a lid.
• Allow oysters to smoke for 15 minutes, refrigerate the oysters while preparing the risotto.
• Bring veal stock to a simmer in a sauce pot. In a separate sauce pot heat the oil over medium high heat.
• Add shallot & leek, sauté till aromatic.
• Add rice while stirring continuously to coat with the onions & oil, approximately 2 to 3 minutes.
• De-glaze with wine, stirring continuously.
• Add hot veal stock in ½ cup increments, stirring continuously until risotto is al dente.
• Season with salt & pepper as you go, remove from heat when cooked.
• Allow to cool slightly before adding cheese, egg & diced smoked oysters. Mix thoroughly, refrigerate.

170 Lockwood Boulevard, Charleston, SC, 29403