Curried Oysters with Banana Salsa
Recipe
- Title:
- Curried Oysters with Banana Salsa
- Categories:
- Fish/sea, Sauces, Mexican, Salsa
- Yield:
- 4 servings
Ingredients
- 4 tb Curry Powder; Best Quality,*
- 4 c Water
- 4 tb Butter Or Margarine; Melted
- 1 ea Bay Leaf
- 2 tb Shallots; Minced
- 1 ts Peppercorns
- 2 ea Cloves Garlic; Blanch&Pureed
- 1/2 ts Fennel Seed
- 2 c Fish Fumet
- 2 ea Sprigs Parsley
- 2 c Heavy Cream
- 1 ts Fresh Thyme; Minced
- 1 x Juice Of 1 Lime
- 4 ea Red Bananas; Ripe, **
- 1 x Salt To Taste
- 2 ts Serrano Chiles; Minced
- 20 ea Lg Wellfleet Oysters
- 2 tb Corn Oil
- 2 lb Whitefish Trimmings
- 2 tb Line Juice
- 1 c Sliced Mushrooms
- 2 tb Cilantro; Minced
- 1 ea Carrot; Sm, Chopped
- 2 ts Mint; Minced
- 1 ea White Onion; Md, Sliced Thin
- 2 tb Tamarind Paste
- 1 c Oyster Liquor
- 1/2 c Red Bell Pepper; ***
- 1 c White Wine
Directions
- ~FISH FUMET--- ~
BANANA SALSA
* Use the best curry powder that you can find. - Also the freshest.
- ** Cut the red bananas into 1/4-inch dice.
- *** Cut the red pepper into 1/4-inch dice.
- In a very heavy skillet, saute the curry powder in the butter until fragrant.
- Stir in the shallots and garlic, and add the fumet.
- Reduce the mixture until 1/4 cup remains.
- Whisk in the cream and continue reducing until slightly thick.
- Whisk in the lime juice and salt.
- Broil or grill the oysters over pecan or mesquite until they open.
- Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
- Serve.
- FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil.
- Lower the heat and simmer for 40 minutes.
- Remove from the heat and let sit for another 30 minutes.
- Strain and reserve the liquid.
- BANANA SALSA: Mix all of the ingredients together blending well.
- From the Coyote Cafe Cookbook By Mark Miller
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