Curried Oysters with Banana Salsa
Yield
4 servingsPrep
25 minCook
110 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
curry powder
|
|
| 4 | tablespoons |
butter
or margarine, melted |
|
| 2 | tablespoons |
shallots
minced |
|
| 2 | Cloves |
garlic
blanch and pureed |
*
|
| 2 | cups |
fish
fumet |
*
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | each |
lime juice
|
*
|
| 1 | teaspoon |
salt
or to taste |
|
| 20 | each |
oysters
wellfleet, large |
|
| 2 | pounds |
whitefish
trimmings |
* |
| 1 | cup |
mushrooms
sliced |
|
| 1 | each |
carrots
small, chopped |
|
| 1 | each |
onions
white, medium, sliced thin |
|
| 1 | cup |
oyster liqueur
|
* |
| 1 | cup |
white wine
|
*
|
| 4 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
peppercorns
|
|
| ½ | teaspoon |
fennel seeds
|
|
| 2 | Sprigs |
parsley leaves
|
*
|
| 1 | teaspoon |
thyme
fresh, minced |
*
|
| 4 | each |
bananas
red, ripe |
|
| 2 | teaspoons |
serrano chiles
minced |
|
| 2 | tablespoons |
corn oil
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
cilantro
minced |
|
| 2 | teaspoons |
mint leaves
minced |
*
|
| 2 | tablespoons |
tamarind
|
*
|
| ½ | cup |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
curry powder
|
|
| 6E+1 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
shallots
minced |
|
| 2 | Cloves |
garlic
blanch and pureed |
*
|
| 473 | ml |
fish
fumet |
*
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | each |
lime juice
|
*
|
| 5 | ml |
salt
or to taste |
|
| 2E+1 | each |
oysters
wellfleet, large |
|
| 907.2 | g |
whitefish
trimmings |
* |
| 237 | ml |
mushrooms
sliced |
|
| 1 | each |
carrots
small, chopped |
|
| 1 | each |
onions
white, medium, sliced thin |
|
| 237 | ml |
oyster liqueur
|
* |
| 237 | ml |
white wine
|
*
|
| 946 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
peppercorns
|
|
| 2.5 | ml |
fennel seeds
|
|
| 2 | Sprigs |
parsley leaves
|
*
|
| 5 | ml |
thyme
fresh, minced |
*
|
| 4 | each |
bananas
red, ripe |
|
| 1E+1 | ml |
serrano chiles
minced |
|
| 3E+1 | ml |
corn oil
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
cilantro
minced |
|
| 1E+1 | ml |
mint leaves
minced |
*
|
| 3E+1 | ml |
tamarind
|
*
|
| 118 | ml |
sweet red bell peppers
|
|
Directions
Cut the red bananas into ¼ inch dice.
Cut the red pepper into ¼ inch dice.
In a very heavy skillet, sauté the curry powder in the butter until fragrant.
Stir in the shallots and garlic, and add the fumet.
Reduce the mixture until ¼ cup remains.
Whisk in the cream and continue reducing until slightly thick.
Whisk in the lime juice and salt.
Broil or grill the oysters over pecan or mesquite until they open.
Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
Fish Fumet: Combine all of the ingredients in a large saucepan and bring to a boil.
Lower the heat and simmer for 40 minutes.
Remove from the heat and let sit for another 30 minutes.
Strain and reserve the liquid.
Banana Salsa: Mix all of the ingredients together blending well.
