Chilled Oyster Princess Velouté
The opulent, velvety texture of this dish finished with a touch of luxurious caviar will leave your valentine begging for more!
Servings: 2
Ingredients
- 1 teaspoon olive oil
- 1 small shallot, finely chopped
- 1.5 teaspoons flour
- 0.3 cup dry sparkling wine or champagne
- 0.5 cup fish stock
- 0.25 cup fennel bulb, finely diced
- 0.25 cup leeks, white part only, washed and sliced thin
- 0.5 teaspoon thyme leaves, finely chopped
- 1 small bay leaf
- 0.5 cup shucked oysters and their water
- 0.5 cup heavy cream
- 1 teaspoon chives, finely chopped
OPTIONAL GARNISH
- 1 tsp With Petrossian "fleur de caviar" or fresh caviar
Instructions
- Heat a saucepan over medium-low heat until hot with the oil. Add and sweat shallot for about a minute without coloring. Add the flour and stir well. Cook, stirring, for 2 more minutes. Add the wine and whisk in the stock. Add fennel, leek, thyme, parsley, and bay leaf. Simmer for about 12 minutes and strain to another cooking vessel (*see note).
- Add heavy cream, oysters and their liquid. Bring to a boil and reduce until desired consistency. Process in a blender and strain again through a fine sieve. Chill well.
- Serve the velouté in individual cups or small glasses. Sprinkle fresh chives on top and caviar if using it. Serve immediately
Notes
After straining the soup you may put the vegetables minus the leaf in the blended soup.
