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Wellfleet Oyster Stew

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Ingredients

  • 16 wellfleet oysters – shucked – reserved liquid
  • 2 stalk lemongrass, sliced and smashed
  • 2 stalk lemon, zested
  • 12 ounce heavy cream
  • 2 ounce leeks
  • 1 tablespoon butter
  • 8 tablespoon salsify
  • 8 tablespoon Lemon Juice
  • 1/2 teaspoon chives
  • 1 ounce ossetra caviar
  • 1 slice sourdough bread
  • 1 slice Watercress

Preparation

Baking Directions:

Combine smashed lemongrass and zest with the heavy cream in a pot.

Bring to a boil.

Remove from heat and let sit over night to infuse.

Clean leaks and cut into a small dice.

Cook the leeks with water, salt and pepper until tender.

Reserve.

Peel half of the salsify and place in acid water.

Cook with water, butter salt and pepper with a slice of sourdough bread until tender.

Peel the other half of the salsify and fry at 325 degrees until crispy.

Season with salt.

Strain the lemon cream into a pot with the oyster liquid.

Add the oysters, salsify and leeks.

Cook until warm.

Strain the liquid from the stew.

Season and froth with a hand blender.

Serving Directions:

To serve, place the stew in a bowl.

Top with the foam, broth, watercress, chives, caviar and fried salsify.