Ingredients
12 New Zealand Pacific Oysters ½ shell
1 Lemon – zest & juice
3tsp Flaky Sea Salt
Equipment: ISI Cream Canister or similar
Leek & Potato Whip
200gm Potato – cooked (mashing potato)
50gm Leek – cooked
125mls Cream
35mls Grapeseed oil
110mls Water from cooking the potatoes
Salt – season to taste
Method
Defrost & remove the oysters from the shells & place in a bowl pour any juice that comes from the shells in with the oysters, set the shells on a service tray.
In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice then bring to a simmer.
Quickly poach the oysters (no longer than 30 sec) & place back in the shell, allow to cool slightly.
From the ISI canister gently express the leek & potato whip onto ½ the oyster & serve.
Garnish – crispy fried leeks make a good garnish offering texture
Method – Leek & Potato Whip
Puree all the ingredients except cream & oil while still warm, season to taste & then slowly mix in the cream & oil.
Pour into the ISI Canister & set with 2 NOS charges, allow to cool in a chiller for 30 minutes, use as required.
– makes approx 12 canapés
Chefs Note: many commercial kitchens have ISI canisters or similar, unfortunately it is very hard to replicate the leek & potato whip without one.
Recipe prepared by Chef Andrew Brown, of The George Hotel, Christchurch.