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Pan Fried Oysters With Aged Sherry Sauce And Osetra Caviar

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Ingredients

  • OYSTERS:
  • 12 oysters shucked, with
  • one -half of each shell reserved
  • 1 cup yellow cornmeal seasoned with
  • salt and freshly-ground black pepper
  • 1 cup peanut oil
  • 2 1/2 ounces osetra caviar
  • AGED SHERRY SAUCE:
  • 2 shallots peeled, and finely diced
  • 1 cup aged sherry vinegar
  • 2 sticks butter very cold, and cut into pieces
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar

For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

This recipe yields 4 servings.

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