NZ Pacific oysters poached with leek & potato whip

INGREDIENTS

• 12 New Zealand Pacific oysters ½ shell

• 1 lemon – zest & juice

• 3 tsp 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

1. Defrost & remove the oysters from the shells & place in a bowl.

2. Pour any juice that comes from the shells in with the oysters, set the shells on a service tray.

3. In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice then bring to a simmer.

4. Quickly poach the oysters (no longer than 30 sec) & place back in the shell, allow to cool slightly.

5. From the ISI canister gently express the leek & potato whip onto ½ the oyster & serve.

6. Garnish – crispy fried leeks make a good garnish offering texture.

Method – Leek & Potato Whip:

1. Puree all the ingredients except cream & oil while still warm.

2. Season to taste & then slowly mix in the cream & oil.

3. 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.