Lukewarm Oysters With Lentil Coulis
There’s a lot going on here but, oh my, it’s absolutely worth it. For many, oysters can be only an appetizer or entree but, served along with a warm lentil coulis, they make a lovely light full meal.Just look at them. Truly works of art and the sign of an impressive home cook, the recipe is actually really easy to follow and - though it might seem like the ultimate show of decadence - they’re really not that unhealthy.
Servings 4 People
Ingredients
- 12 Cupped Oysters
- 80g Red Lentils
- 10cl Cream
- 5cl Milk
- 1tbsp Fresh Lemon Juice
- 160g Foie Gras
- ½ litre Olive Oil
- Handful of chopped Parsley
- Handful of chopped Chervil
- Handful of chopped Basil
- 1 Cup Soybeans
- 1tsp Balsamic vinegar
- 1kg Coarse salt
- 1 Chicken stock cube
- Freshly Ground Nutmeg
- Salt and Pepper to taste
Instructions
- Open oysters by putting the blade of a sturdy knife between shells and twisting
- Place in a small saucepan
- Bring oysters and juices to a boil
- Turn off the heat immediately after
- Leave to rest
- Cook lentils in boiling salted water
- Drain after 20 minutes
- Mix lentils with cream, milk, fresh lemon juice, salt, pepper and nutmeg
- Mix until you get a coulis that isn’t too watery
- Keep coulis warm and reserve
- Place all herbs, 1 pinch of coarse salt, fresh lemon juice, olive oil, soybeans and vinegar into a mixer
- Blitz for 20 seconds
- Pass through a fine sieve and reserve
- Arrange oysters on a bed of coarse salt
- Slice foie gras into four evenly sizes portions
- Fry for 2 minutes on either side
- Warm oysters and lentil coulis if cold by placing in a low heated oven for a few minutes
- When warm, put the foie gras, coulis and herb oil evenly into shells
- Serve
Notes
Pro tip: Use double cream to really take the flavor to the next level.
Check also How to make
Oysters Au Gratin With Anchovies And Capers From Pantella
Oyster Fritters
One reply on “Lukewarm Oysters With Lentil Coulis”
It’s a perfect recipe! Easy peasy and delicious, I have made them with less time boiling. Thanks, Piret!