Bertolli

Charleston Seafood Recipe List

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170 Lockwood Boulevard, Charleston, SC 29403
843-723-3000

Parmesan Fried Oyster, Smoked Oyster Croquette & Mache Insalata Recipe

Parmesan Fried Oyster, Smoked Oyster Croquette & Mache Insalata Recipe

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.

Method for Vinaigrette

• Place tomatoes, wine & water in a small sauce pot, bring to a boil, cover & remove from heat.
• Allow tomatoes to steep for 1 hour. Strain off tomatoes & reserve the poaching liquid.
• Place tomatoes, vinegar, herbs, garlic, orange zest & orange juice in a blender.
• Run the blender on low speed & add some of the poaching liquid if the mixture is too thick.

You will want the tomato mixture churning in the bottom of the blender while slowly emulsifying the oil into the tomato mixture.

• Season with salt & pepper.

Method for Breading Station

• Keep all ingredients separate except the parsley & parmesan.
• Form croquettes into desired shape by hand.
• Dredge the croquettes in flour, then egg, then coat in the breadcrumbs.
• Dredge oysters in flour, then egg, then coat in the parsley & parmesan mixture.
• Fry the croquettes at 350° till crispy & browned.
• Heat oil in a non-stick sauté pan over medium high heat, fry the parmesan coated oysters till golden brown.

Method for Tapenade

• Rub the pepper with olive oil and roast over flame till skin begins to char.
• Place in a small container, wrap with plastic wrap & allow to steam for 30 minutes.
• Remove skin, seeds & stem from the red pepper before dicing.
• Fine dice the olives & combine with the red pepper & sliced chives.

Method for Plate

• Toss the mache with fresh lemon juice & pinch of salt & pepper.
• Drizzle a little more vinaigrette on the plate.
• Place croquette next to the mache.
• Top with the parmesan fried oyster & tapenade.
• Micro plane a small amount of Pecorino to finish.

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