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.
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