Baked Oysters With Braised Leeks And Tasso Hollandaise

Recipe Ingredients

		Braised Leeks
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Julienned leeks, bottom part only
1/2 cup	118ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tasso Hollandaise
1 cup	237ml	Julienned tasso - rendered, reserving the fat
3		Egg yolks
2 tablespoons	30ml	Fresh lemon juice
1		Unsalted butter - melted
		Salt - to taste
		Freshly-ground white pepper - to taste
1 packet		Raw shucked oysters - shells reserved
1 cup	146g / 5.1oz	Bread crumbs
1 tablespoon	15ml	Bayou Blast - see * Note

Recipe Instructions

Preheat oven to 450 degrees.

For braised leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper.

For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick.

For the oysters, combine the breadcrumbs and Bayou Blast - {Emeril's Creole Seasoning} together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden-brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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