FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 2OYSTER APPETIZERS >>> >  Oysters with Fennel Cream & Parmesan

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

OYSTERS WITH FENNEL CREAM, BREAD CRUMBS, AND PARMESAN CHEESE

 

Celebrating the Seasons by John Littlewood
Along with champagne and caviar, oysters are synonymous with luxury. This fennel cream is rich, but delicate enough that it doesn't mask the mollusks' briny flavor.
Serves 10 (2 each)

 

Ingredients

• Fennel cream (recipe follows)
• 1/4 cup finely grated fresh Parmesan or Asiago cheese
• 1/4 cup plus 2 tablespoons dry white bread crumbs
• 20 oysters, medium to large size
 

Directions

1. Make Fennel cream,

2. Make crust mixture by stirring together cheese and bread crumbs.

3. Preheat oven to 400°. Scrub oysters under running water and place on a baking pan.
Bake 6 minutes, or until a few oysters are open. Remove all oysters from oven. Shuck oysters (see Notes).

4. Place oysters on the half shell on a baking pan. Top each one with about a tablespoonful of the fennel cream, or enough to cover oyster completely. Top fennel cream with a big pinch of crust mixture. Bake 6 to 8 minutes, or until crust is lightly browned.
 

Notes:
• I prefer panko, or Japanese-style bread crumbs.
• Look for Hog Island, Fanny Bay, bluepoint, or Belon oysters,
• When shucking oysters, always use an oyster knife, wrap a towel around your left hand (or the hand holding the oyster), or wear a sturdy glove on that hand. Hold the oyster firmly on a stable surface while twisting the oyster knife into the "hinge" where the two shells come together. Once the knife is inside, sweep it around to free the oyster from its shell, then remove top shell. Sweep knife below the oyster to free it from bottom shell, or "cup," leaving oyster sitting in the cup. Remove any shell pieces.
• Rock salt can be used in this recipe either for baking or for presentation. For baking, fill the pan to a depth of Vi inch with rock salt and nestle oyster shells in salt. For presentation, spread a thin layer of rock salt in your serving dish and nestle oysters in the salt.
• If you want to splurge, top each oyster with a little caviar just before serving. Sturgeon, or "true," caviar ranges in quality and cost. From least to most expensive types, they are sevruga, osetra, and beluga.

 

FENNEL CREAM
Makes 1¼ cups

Ingredients
• 1/2 large fennel bulb, roughly chopped (about 1 cup)
• 3/4 cup whipping cream
• 1/4 cup water
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons lemon juice
• 1 tablespoon chopped fennel leaves

Directions
1.
Trim off root end of fennel bulb. Wash bulb and leaves. Remove leaves from stalks. Discard stalks. Chop leaves and set aside.

2. Place fennel bulb, cream, water, garlic, and salt in a small saucepan and bring to a boil. Reduce heat to very low, cover, and cook 20 minutes. Watch the cream carefully—it loves to boil over!

3. Place cream mixture in a blender with pepper and lemon juice. Cover blender with cloth to prevent hot mixture from spraying. Blend on low speed and gradually increase to high speed for 10 seconds, or until completely smooth. Stir in fennel leaves.

    Note: If you enjoy the "licoricey" flavor of fennel, stir in a tablespoon of Pernod or Ricard (anise-flavored liqueurs) with the fennel leaves.
     

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages