Do you know what Huitre pochee et mousseline de choux fleur means? Translated ot means Poached Oyster and Cauliflower Mousseline! Mousseline is similar to a Hollandaise sauce and adds a lot of flavor. So, add a little French flair to your next party, bunch or special occasion with this tasty oyster recipe from Chef Franck Pontais.
Ingredients
- For oysters:
- Full fat milk 200ml
- Fresh thyme 3 sprig
- Salted butter 30 g
- Rock Oysters 12 each
- Rock salt 2 pinches
- Crack black Pepper 1 pinch
- For cauliflower mousseline:
- Fresh Cauliflower 250g
- Full fat milk 400ml
- Salted butter 20g
- Rock salt 1 pinch
- White ground pepper ½ pinch
- Ground nutmeg 1 pinch
- Samphire and Scarlett cress
Preparation
- 1 Fully cook the cauliflower in the milk with the butter and seasoning.
- 2 Pass through a chinois (fine mesh) and blitz the cauliflower with a hand blender.
- 3 Add some hot milk to the puree if it’s too thick.
- 4 Season to taste and reserve.
- 5 Open the oysters and reserve the flesh in a bowl, clean six shells and reserve.
- 6 Bring the milk to simmer with the seasoning, the butter and the thyme.
- 7 Poached the oysters in the simmering milk for one and a half minute.
- 8 Fill the six oyster shells with the cauliflower puree and pour on top of two poached oysters in each shell.
- 9 Make a foam of milk by using a hand blender and some leftover hot milk.
- 10 Skim the top and pour over the oysters.
- 11 Garnish with Samphire and Scarlett Cress.
- 12 Serve.
