Oyster and Absinthe Dome
This fancy dish is one of the most popular on the menu at Commander’s Palace, utilizing to iconic Louisianan ingredients, oyster and absinthe.
Ingredients
- 1 puff pastry dough thawed and chilled
- 1 egg beaten with 1 tbsp. water
- 2 tbsp unsalted butter
- 6 slices bacon finely chopped
- 2 cloves garlic finely chopped
- 1 shallot large, finely chopped
- 3/4 cup absinthe or pastis
- 20 oysters medium, such as bluepoints, shucked (1⁄3 cup of the liquor reserved)
- 2 cups heavy cream (36-38%)
- 1 artichoke heart
- 1/4 cup tarragon finely chopped
- 1 tbsp Kosher salt to taste
- 1 tbsp black pepper to taste
Instructions
- Heat oven to 400 F (205 C). Using a 3" cookie cutter, cut 4 circles from the puff pastry. Transfer puff pastry circles to a parchment paper-lined baking sheet and brush each circle with egg mixture. Bake until puffed and golden brown, about 20 minutes; set puff pastry tops aside.
- Melt butter in a 4-qt. saucepan over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add the garlic and shallots and cook, stirring constantly, until golden brown, 2-3 minutes. Remove pan from heat; add absinthe or pastis.
- Return saucepan to the heat and cook until the liquid has almost evaporated, about 5 minutes. Add the oyster liquor and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the cream has thickened slightly, about 10 minutes.
- Add oysters, artichokes, and tarragon to the reduced cream mixture and season lightly with salt and pepper. Cook, stirring occasionally, until the oysters' edges begin to curl, about 2 minutes. Divide the oyster stew between four 6-oz. ramekins or bowls and top each with a puff pastry circle.
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