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Compliment your food with the right bottle of wine. |
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Sauvignon Blanc
Oyster Puree with Crème Fraiché and Lumpfish Roe
This dish is wonderful made in large Vol-au-Vent cases (bake from frozen)
The citrus characters compliment the wine's crisp lime taste.
Ingredients
- 12 Oysters
- ½ Diced Onion
- 2 Cloves Garlic
- 30g Sweet Chilli
- 20g Dill
- 2 Limes Squeezed
- 3 Brothers Sauvignon
- 250ml Cream
Sweat onion in oil, add crushed garlic, oysters then lime and chilli. Reduce for 5 mins adding wine at times, top up with cream and infuse flavours together then puree. (You can add more cream if oysters are too salty or slightly rinse off oysters in water before cooking)
For canapé
Set Oyster puree in refrigerator, once cooled spoon into 3cm vol-au-vonts, add cracked pepper, cream fraiché, caviar and fresh dill
For entreé
Serve in 7cm vol-au-vont with hot Oyster puree and fresh green salad
For dinner
Steam arborio (short grain) rice and broccoli, then serve oysters whole at last minute with rice.
For Sunday Lunch, functions, special events, accommodation
