Poached oysters with cream, curry & cucumber

1 Servings

Ingredients

Quantity Ingredient
12.00 Fresh oysters; opened and removed
1.00 ; from the shell
¾ A small fennel bulb
2.00 teaspoon Fresh snipped chives
1.00 small Onion; peeled and finely
1.00 ; chopped
½ Seeded cucumber; peeled and cut into
1.00 ; thin strips
3.00 ounce Butter
2.00 teaspoon Fresh dill chopped
1.00 teaspoon Curry powder
½ pint Cream
½ Glass dry white wine
1.00 Salmon keta; (sulmar) eggs

Directions

Release the mussels from the oyster shell. heat some oil in a hot frying pan and add the onion and the fennel; to the frying pan and allow them to sweat.

In a separate pan add a knob of butter, onion and white wine. Allow them to sweat. In another pan bring the water to a boil and into it add the cucumber and allow that to blanch for 2 minutes - and then plunge the cucumber into ice-cold water.

Place the oysters in a bowl and strain the juice from them and then add the oysters' juice to the wine mixture. Fold the oysters into the wine mixture for 4-5 seconds to lighten them a little.

Quickly remove from the pan the juices and set them aside. Add the curry powder to the fennel mixture then add the wine mixture and boil for a few minutes.

Add the cream to this and boil to reduce and thicken.

In a separate pan add the remaining butter and allow it to melt. Add the cucumber and the dill and then stir in the chives and then add the oysters to heat them through.

To serve:

Spoon the oysters around a large, warmed serving plate (6 per person) and then add the sauce to each plate. Finish off with Sulmar eggs into each oyster shell.

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