Oysters on Creamed Leeks with iKi Hollandaise Recipe
Thursday, 12 April 2007 03:52
iKi hollandaise makes a silky-smooth alternative to the traditional version of the sauce.
Ingriedients:
- 24 oysters, shucked, with juice retained
- 2 tbsp butter
- 2 tbsp water
- 2 leeks, white and pale green parts only, thoroughly washed and sliced
- 2/3 cup cream
- Salt and freshly ground black pepper
iKi Hollandaise:
- ¾ cup butter
- ½ cup iKi Beer
- 3 egg yolks
- Juice of ½ lemon
Preparation:
Over a small bowl, shuck oysters, strain and reserve the liquid and the shells. Combine the butter and water and cook over medium heat until butter has melted. Add the leeks and cook until slightly tender, 3-5 minutes. Add the cream and reduce until it thickens slightly, stirring continuously, 3-5 minutes. Season with salt and pepper and place in a bowl over hot water to keep warm.
In a small saucepan over low heat, melt the butter. In another saucepan over medium heat, combine the reserved oyster liquid with iKi beer and bring to the boil. Cook until reduced to about 2 tablespoons. Transfer the mixture to a food processor or blender. With the motor running, add the egg yolks and lemon juice, then slowly drizzle in the melted butter and process until thickened.
Preheat the grill. Place the reserved oyster shells on a baking tray. Divide the creamed leeks evenly into the shells and top with an oyster. Spoon the iKi hollandaise sauce over each and place under the grill until the sauce is browned and bubbling. Serve 4 oysters per person.
Makes 6 servings.
From: The New Irish Table by Margaret Johnson (Chronicle)
Preperation Time: 30 minutes
Cooking Time: 20 minutes
Course: Appetiser, Brunch, Snack
iKi Oasis
