Amuse-bouche

Art Culinaire, Fall, 2003

Oyster Vichyssoise

(Makes 5)

ingredients

For the lobster stock:

1/2 tablespoon vegetable oil
1/2 onion, peeled and chopped
1/2 carrot, peeled and chopped
1/2 rib celery, chopped
1 clove gallic, peeled and smashed
1/2 cup white wine
Shells oft we lobsters
1 sprig tarragon
1 sprig, thyme
1 sprig parsley
1/2 inch piece gingerroot, peeled
1 bay leaf
4 black peppercorns
Water as needed

For the vichyssoise:
1 teaspoon unsalted butter
1 leek, white part only, washed and chopped
1/2 potato, peeled and chopped
Reserved lobster stock
5 Wellfleet oysters, juices only, reserve meat
2 tablespoons heavy cream
Lemon juice to taste
Salt and white pepper to taste

For the garnish:
Reserved meat from 5 Wellfleet oysters
Sliced chives
Small red apple, diced and snaked
  in lemon juice
Wasabi

directions

For the lobster stock: Place a medium saucepan over medium heat and add the oil. Add the onion, carrot, celery, and garlic and saute until the onion turns translucent. Add the white wine and reduce until almost dry. Add the lobster shells and cover with the water. Bring to a boil and add the tarragon, thyme, parsley, gingerroot, bay leaf, and peppercorns. Reduce the heat and simmer until reduced by half. Remove from the heat; strain through a fine mesh sieve and set aside, keeping warm.

For the vichyssoise: Place a medium saucepan over medium heat and add the butter. Add the leek and saute until translucent. Add the potato and reserved lobster stock and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Transfer to a blender and puree until smooth. Strain through a fine mesh sieve and plate in an ice bath. Add the juice from the oysters and heavy cream and mix to combine. Season with lemon juice, salt, and pepper.

To serve: Pour a serving of vichyssoise into a shooter. Place an oyster in the vichyssoise and sprinkle sliced chives over the top. Garnish with the apple and wasabi.

Piespoter Goldtropfchen Riesling Kabinett

Reichsgraf von Kesselstatt

Mosel-Saar-Ruwer, Germany 2001

LO anita

Smoked Monkfish Liver Canapes

(Makes 8)

ingredients

For the monkfish liver:
1 piece smoked monkfish liver, cleaned and deveined *
2 teaspoon sake
Salt and white pepper to taste

For the garnish:
Brioche rounds, toasted
Osetra caviar
Sliced scallions, green parts only
Lemon zest, soaked in lemon juice and salt

* Available through True World Foods at (908) 351-1400

directions

For the monkfish liver: Season the monkfish liver with salt and pepper and place on a wire rack-lined sheet pan filled with ice. Place in a cold smoker and smoke for 25 minutes. Remove the liver from the smoker; lay on a sheet of plastic wrap on a flat work surface. Pour the sake over the liver and roll into a tight cylinder. Tie both ends with string and wrap with aluminum foil. Place the liver in a steamer insert over a pot of boiling water; cover and steam for 15 minutes. Set aside in the refrigerator overnight.

To serve: Unwrap the liver; trim the edges amt slice into eight even circles. Arrange the brioche rounds on a dinner plate and top each with a slice of the monkfish liver. Spoon a portion of caviar over the monkfish liver and garnish with the scallions and lemon zest.