RECIPE: BAKED OYSTERS WITH CAVIAR

The beauty of oysters is that they mean something different to each individual who enjoys this special bivalve. To some, Oysters represent summer; eating self-shucked oysters in a bathing suit on the beach with a glass or rose or a cold brew. To others, oysters are the perfect happy hour snack to enjoy at their local raw-bar after a long day at the office. To a few, oysters are luxurious aphrodiasiacs to enjoy on special occasions, at a white tablecloth service.

Now, with the help of Chefs Ed Brown and Justin Rowe from Ed's Chowder House in New York City, it's time to open that saved bottle of bubbly and turn your dining room into a 5 star restaurant, with Oysters and Caviar as your signature dish.  

Down to shuck but don't know how? Click here to check out our tips for self shucking! Looking for someone else to do the work? You can always ask your shellfish monger at your local seafood store to shuck your oyster for you. Just make sure they are kept on ice, and you don't have to travel far. So in other words, we don't reccommend you bringing home pre-shucked oysters on the subway, in July. 

In New York? Add Ed's Chowder House to your must-eat-at list of restaurants. Need to live vicariously? You can find Ed's on Instagram & Twitter @EdsChowderHouse. 

Ed’s Baked Oysters & Caviar

By: Yield:
16 Pieces / 4 Appetizers

Shopping List

  • 16ea. large east coast oysters, preferably Blue Point Oysters
  • 3 oz. butter
  • 4oz.  clarified butter
  • 1 ea white onion, peeled, minced
  • ¼ cup a.p. flour
  • 8 oz. heavy cream
  • 5 oz. whole milk
  • ¾ cup parmesan cheese, grated
  • 3 oz. goat cheese crumbled
  • ¼ cup white cheddar cheese, grated
  • 2oz. Japanese bread crumbs (panko)
  • ½ bu.  parsley, washed, cleaned & finely chopped
  • 6 oz.Pernod Anise Liquor

Directions

Shuck & separate oysters from shells, reserve oyster liquor & shells, discard top shell.

For the sauce:

  • 2 oz. butter
  • 1 ea white onion, peeled, minced
  • ¼ cup a.p. flour
  • 8 oz.  heavy cream
  • 5 oz. whole milk
  • ¾ cup parmesan cheese, grated
  • 3 oz. goat cheese crumbled
  • ¼ cup white cheddar cheese, grated
  1. In a non-reactive medium sauce pot on low heat, sweat onions until translucent and soft with no color. 
  2. add flour and cook for 5 min constantly stirring. 
  3. add heavy cream and milk,  bring to boil then reduce to a simmer.  continue to stir the bottom of the pot to keep free of any scalding milk, continue 15 minutes until thickened and creamy. 
  4. remove the pot from the fire, add cheese (reserve ¼ cup for finish).  stir until all cheese is incorporated. Season salt & pepper 
  5. add reserved oyster liquor and let cool.  can be made ahead of time. 

For the toasted butter bread crumbs

  • 2oz. Japanese bread crumbs (panko)
  • 1oz.  butter
  • ½ bu.  parsley, washed, cleaned & finely chopped
  • salt & pepper
  1. in a large non-reactive sauté pan over medium high heat, melt butter until it starts to foam. 
  2. add bread crumbs.  toss constantly until bread crumbs become lightly toasted and golden brown. 
  3. Off the fire, add chopped parsley, salt and pepper.  remove from pan and let cool. 

For the Pernod butter

  • 6 oz.Pernod Anise Liquor
  • 4oz.  clarified butter
  1. in a small non-reactive sauce pot with the Pernod liquor bring to simmer over medium heat
  2.  careful when cooking and reducing alcohol.  it will ignite if boiled too quickly.  reduce slowly over low heat until reduce by ¾ and you have 2oz left.  add clarified butter  

To compose final dish

  1. pre-heat oven to 350 degrees F.
  2. ½  lbs. kosher salt
  3. PREPARE A BAKING SHEET WITH A LAYER OF SALT TO KEEP OYSTERS LEVEL WHEN BAKING
  4. 2oz. American caviar (optional)
  5. In each oyster shell place 1T. béchamel, leaving space to fit the oyster. 
  6. add oyster and place oyster shell on bed of salt on baking sheet to keep level. 
  7. cover oysters with toasted bread crumbs and remaining grated parmesan cheese. 
  8. bake in oven @ 350 until golden brown.  top each oyster with small amount of Pernod anise butter
  9. divide caviar equally among the oysters (optional)
  10. serve with lemon wedge
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