Oustau De Baumaniere's Warm Oysters With Zucchini

Ingredients

• 4 small zucchini, about 5 inches long, skins removed and reserved
• 3 ¾ cups fish stock
• 24 oysters
• 1 diced shallot
• 5 tablespoons unsalted butter
• ½ cup white wine
• 3 tablespoons creme fraiche

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    468 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 35 grams protein; 195 milligrams cholesterol; 677 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings as a first course

Preparation

1. Cut each zucchini into six rounds and each round in fourths. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy. Plunge the zucchini into cold water. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water. Drain and dry, saving the stock to reheat later.
2. Shuck the oysters, reserving the oyster water.
3. Saute the shallot in one tablespoon of the butter in a two-quart pan. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.
4. Heat the oysters in the sauce without letting the sauce boil.
5. Reheat the zucchini rounds in the reserved fish stock.
6. On each serving plate, arrange zucchini rounds into four to six circles per plate. Top each zucchini round with an oyster and decorate with zucchini julienne. Surround with the sauce.

25 minutes