Oysters & Angel Hair
Ingredients
- Gremolata
- parsley chopped - 1⁄2 cup
- thyme chopped - 1 teaspoon
- oregano chopped - 1 teaspoon
- basil chopped - 1 teaspoon
- green onions chopped - 1 teaspoon
- garlic chopped - 1 teaspoon
- zest and juice of lemon - 1
- bottarga grated - 1 1⁄2 teaspoon
- extra virgin olive oil - 1⁄2 cup
- salt - pinch
- white pepper - pinch
- Black Pepper Parmesan Sauce
- shallots chopped - 1⁄2 cup
- garlic chopped - 1 tablespoon
- grated Parmesan cheese - 1⁄2 cup
- coarse ground black pepper - 1 tablespoon
- tasso julienne - 1⁄2 cup
- white wine - 1⁄4 cup
- heavy cream - 1⁄2 cup
- grilled wild mushrooms - 1 cup
- truffle butter - 1 tablespoon
- green onions chopped - 1 tablespoon
- parsley chopped - 1 tablespoon
- [Fried Oysters]
- oysters - 24
- corn flour - 2 cups
- cornmeal - 2 cups
- all purpose flour - 1 cup
- Creole seasoning - 3 tablespoons
- buttermilk - 2 cups
Instructions
Gremolata
1. Mix all ingredients.
Black Pepper Parmesan Sauce
1. Brown tasso over medium-high heat.
2. Add shallots and garlic, saute 1 minute.
3. Deglaze with white wine.
4. Reduce until almost dry.
5. Add cream and mushrooms
6. Reduce to 1⁄2.
7. Add truffle butter, Parmesan cheese,
black pepper, green onions, and parsley;
swirl to emulsify.
Fried Oysters
1. Mix flour and seasoning.
2. Dip oysters into buttermilk.
3. Transfer oysters to flour mix.
4. Deep fry until crispy.
Plating
1. Portion cooked angel hair pasta onto 6 plates.
2. Spoon [Black Pepper Parmesan Sauce] over angel hair.
3. Top with [Fried Oysters], top with [Gremolata].
