Oysters Lafitte

Recipe Ingredients

		Garlic Onion Cream Sauce
2 tablespoons	30ml	Butter - clarified
1		Garlic - clove
1 tablespoon	15ml	Onion - green, minced
1		Shallot - minced
1 teaspoon	5ml	Dill weed
1/2 cup	118ml	Wine - white
1/2 cup	118ml	Cream
1/2 lb	227g / 8oz	Crabmeat
2 tablespoons	30ml	Butter - clarified
1 tablespoon	15ml	Flour
24		Oysters - on the half shell
		Salt - rock
		Wine and Tarragon Sauce
2		Egg yolks (large)
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Juice - lemon
1 teaspoon	5ml	Tarragon
2 tablespoons	30ml	Wine - white
1/2 lb	227g / 8oz	Butter
		Salt - (to taste)
		Pepper - white (to taste)

Recipe Instructions

Garlic Onion Cream Sauce :

Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened.

In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture.

Add combined flour and melted butter.

Wine and Tarragon Sauce:

Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while.

Reduce the wine and tarragon to a paste and add.

Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper.

Oysters:

Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds.

After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown.

Source:
Great Chefs of New Orleans, Tele-record Productions

Rating

Average rating:

8 (1 votes)

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