Sauteed Oysters with Sweet Potatoes
Chef Bernhard Gotz shows his classical European training when he pipes the sweet potatoes from a pastry bag to border the plate. This elegant touch is well worth the extra few moments it takes. To simplify the recipe without sacrificing flavor, make scoops of sweet potato puree with a melon baller or teaspoon.
Ingredients
- Sweet Potatoes
- Sweet Potatoes - 2, peeled and cut into eighths
- Butter - 4 tablespoons, at room temperature
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- Salt and freshly ground pepper to taste
- Oysters
- Olive Oil - 3 tablespoons
- Shallots - 2 minced
- Garlic - 1 teaspoon, minced
- Oysters - 16 large, shucked
- Madeira wine or Dry Sherry - 1 cup
- Fresh Dill - 1 teaspoon, minced
- Fresh Thyme - 1 teaspoon, minced
- fresh tarragon - 1 teaspoon, minced
- Fresh Parsley - 1 teaspoon, minced
- Unsalted Butter - 3/4 cup (1-1/2 sticks), at room temperature
- Curry powder to taste
- Salt and freshly ground pepper to taste
- Green Onions - 4, green part only, sliced thin
Instructions
To prepare the sweet potatoes: In a large saucepan, boil the sweet potatoes for 6 to 8 minutes, or until tender. Drain and dry them in a warm oven for 5 minutes to remove any water from the potatoes. Put the potatoes through a ricer or puree in a food processor. Add the butter and seasonings. Keep warm.
To prepare the oysters: In a large saute pan or skillet, heat the olive oil and saute the shallots and garlic until translucent, about 3 minutes. Add the oysters and Madeira and cook over medium heat to reduce the mixture by half, about 4 to 5 minutes. Remove the oysters and add the herbs to the sauce; simmer for 5 minutes. Remove from heat and whisk in the butter and seasonings. Return the oysters to the pan and keep warm until serving time.
To serve: Put the warm potatoes in a pastry bag fitted with a large star tip and pipe a border on each plate. Place four oysters in the center of each and garnish with green onions.
