Saffron oysters on potato puree with parsnip zest
Servings: 20
Ingredients
20 plump oysters, removed from their shells
POTATO PUREE:
3 large potatoes, peeled and cut into chunks
160ml hot milk with 2Â tbsp salted butter
NOMU Sea Salt
PARNSIP ZEST:
3 parsnips
Oil, for deep-frying
SAUCE:
2 tbsp butter
2 large garlic cloves, cut in half
1 tbsp wholegrain mustard (I used Pommery)
100ml brandy
250ml cream
20 saffron threads
Directions
Place the potato in a pot of cold salted water, bring to a boil and simmer until tender. Drain well before placing in a food processor. With the motor running slowly add the hot milk and butter until the potato is soft and smooth. Season to taste. (To avoid the potato becoming gooey, the potato and milk should be very hot when you put them in the food processor).
To make the parsnip zest, simply run a citrus zester down the length of 3 parsnips to create long strips and deep-fry until golden and crisp. Drain on paper towel to drain excess oil. and set aside until needed.
The sauce should be prepared just before you serve this lovely canapé.
In a large pan, gently sauté the garlic until the flavour has infused into the butter. Add the mustard to melt into the butter. Carefully pour in the brandy and flambé until the alcohol has cooked off. Remove the garlic halves, reduce the heat and add the cream and the saffron. Allow to gently simmer for 5 minutes before adding the oysters. You only want to warm the oysters rather than cook them.
Use beautiful dessert spoons on a large serving plate to serve this canapé. Place a teaspoon of warm potato puree onto each spoon, followed by an oyster with the saffron sauce. Garnish each spoon with some parsnip zest and serve immediately!
Ingredients
20 plump oysters, removed from their shells
POTATO PUREE:
3 large potatoes, peeled and cut into chunks
160ml hot milk with 2Â tbsp salted butter
NOMU Sea Salt
PARNSIP ZEST:
3 parsnips
Oil, for deep-frying
SAUCE:
2 tbsp butter
2 large garlic cloves, cut in half
1 tbsp wholegrain mustard (I used Pommery)
100ml brandy
250ml cream
20 saffron threads
Directions
Place the potato in a pot of cold salted water, bring to a boil and simmer until tender. Drain well before placing in a food processor. With the motor running slowly add the hot milk and butter until the potato is soft and smooth. Season to taste. (To avoid the potato becoming gooey, the potato and milk should be very hot when you put them in the food processor).
To make the parsnip zest, simply run a citrus zester down the length of 3 parsnips to create long strips and deep-fry until golden and crisp. Drain on paper towel to drain excess oil. and set aside until needed.
The sauce should be prepared just before you serve this lovely canapé.
In a large pan, gently sauté the garlic until the flavour has infused into the butter. Add the mustard to melt into the butter. Carefully pour in the brandy and flambé until the alcohol has cooked off. Remove the garlic halves, reduce the heat and add the cream and the saffron. Allow to gently simmer for 5 minutes before adding the oysters. You only want to warm the oysters rather than cook them.
Use beautiful dessert spoons on a large serving plate to serve this canapé. Place a teaspoon of warm potato puree onto each spoon, followed by an oyster with the saffron sauce. Garnish each spoon with some parsnip zest and serve immediately!
Ingredients
20 plump oysters, removed from their shells
POTATO PUREE:
3 large potatoes, peeled and cut into chunks
160ml hot milk with 2Â tbsp salted butter
NOMU Sea Salt
PARNSIP ZEST:
3 parsnips
Oil, for deep-frying
SAUCE:
2 tbsp butter
2 large garlic cloves, cut in half
1 tbsp wholegrain mustard (I used Pommery)
100ml brandy
250ml cream
20 saffron threads
Directions
Place the potato in a pot of cold salted water, bring to a boil and simmer until tender. Drain well before placing in a food processor. With the motor running slowly add the hot milk and butter until the potato is soft and smooth. Season to taste. (To avoid the potato becoming gooey, the potato and milk should be very hot when you put them in the food processor).
To make the parsnip zest, simply run a citrus zester down the length of 3 parsnips to create long strips and deep-fry until golden and crisp. Drain on paper towel to drain excess oil. and set aside until needed.
The sauce should be prepared just before you serve this lovely canapé.
In a large pan, gently sauté the garlic until the flavour has infused into the butter. Add the mustard to melt into the butter. Carefully pour in the brandy and flambé until the alcohol has cooked off. Remove the garlic halves, reduce the heat and add the cream and the saffron. Allow to gently simmer for 5 minutes before adding the oysters. You only want to warm the oysters rather than cook them.
Use beautiful dessert spoons on a large serving plate to serve this canapé. Place a teaspoon of warm potato puree onto each spoon, followed by an oyster with the saffron sauce. Garnish each spoon with some parsnip zest and serve immediately!
Ingredients
20 plump oysters, removed from their shells
POTATO PUREE:
3 large potatoes, peeled and cut into chunks
160ml hot milk with 2Â tbsp salted butter
NOMU Sea Salt
PARNSIP ZEST:
3 parsnips
Oil, for deep-frying
SAUCE:
2 tbsp butter
2 large garlic cloves, cut in half
1 tbsp wholegrain mustard (I used Pommery)
100ml brandy
250ml cream
20 saffron threads
Directions
Place the potato in a pot of cold salted water, bring to a boil and simmer until tender. Drain well before placing in a food processor. With the motor running slowly add the hot milk and butter until the potato is soft and smooth. Season to taste. (To avoid the potato becoming gooey, the potato and milk should be very hot when you put them in the food processor).
To make the parsnip zest, simply run a citrus zester down the length of 3 parsnips to create long strips and deep-fry until golden and crisp. Drain on paper towel to drain excess oil. and set aside until needed.
The sauce should be prepared just before you serve this lovely canapé.
In a large pan, gently sauté the garlic until the flavour has infused into the butter. Add the mustard to melt into the butter. Carefully pour in the brandy and flambé until the alcohol has cooked off. Remove the garlic halves, reduce the heat and add the cream and the saffron. Allow to gently simmer for 5 minutes before adding the oysters. You only want to warm the oysters rather than cook them.
Use beautiful dessert spoons on a large serving plate to serve this canapé. Place a teaspoon of warm potato puree onto each spoon, followed by an oyster with the saffron sauce. Garnish each spoon with some parsnip zest and serve immediately!
