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Curried Oysters with Banana Salsa

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

110 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 tablespoons curry powder
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4 tablespoons butter
or margarine, melted
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2 tablespoons shallots
minced
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2 Cloves garlic
blanch and pureed
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2 cups fish
fumet
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2 cups heavy whipping cream
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1 each lime juice
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1 teaspoon salt
or to taste
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20 each oysters
wellfleet, large
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2 pounds whitefish
trimmings
*
1 cup mushrooms
sliced
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1 each carrots
small, chopped
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1 each onions
white, medium, sliced thin
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1 cup oyster liqueur
*
1 cup white wine
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4 cups water
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1 each bay leaves
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1 teaspoon peppercorns
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½ teaspoon fennel seeds
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2 Sprigs parsley leaves
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1 teaspoon thyme
fresh, minced
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4 each bananas
red, ripe
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2 teaspoons serrano chiles
minced
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2 tablespoons corn oil
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2 tablespoons lime juice
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2 tablespoons cilantro
minced
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2 teaspoons mint leaves
minced
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2 tablespoons tamarind
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½ cup sweet red bell peppers
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Ingredients

Amount Measure Ingredient Features
6E+1 ml curry powder
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6E+1 ml butter
or margarine, melted
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3E+1 ml shallots
minced
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2 Cloves garlic
blanch and pureed
* Camera
473 ml fish
fumet
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473 ml heavy whipping cream
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1 each lime juice
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5 ml salt
or to taste
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2E+1 each oysters
wellfleet, large
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907.2 g whitefish
trimmings
*
237 ml mushrooms
sliced
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1 each carrots
small, chopped
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1 each onions
white, medium, sliced thin
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237 ml oyster liqueur
*
237 ml white wine
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946 ml water
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1 each bay leaves
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5 ml peppercorns
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2.5 ml fennel seeds
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2 Sprigs parsley leaves
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5 ml thyme
fresh, minced
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4 each bananas
red, ripe
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1E+1 ml serrano chiles
minced
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3E+1 ml corn oil
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3E+1 ml lime juice
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3E+1 ml cilantro
minced
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1E+1 ml mint leaves
minced
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3E+1 ml tamarind
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118 ml sweet red bell peppers
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 845g (29.8 oz)
Amount per Serving
Calories 93067% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 1010mg 42%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 29%
Sugars g
Protein 60g
Vitamin A 127% Vitamin C 105%
Calcium 18% Iron 89%
* based on a 2,000 calorie diet How is this calculated?
 

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