Best Four Seasons Oysters In Champagne Velouté Recipes

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FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé



Four Seasons Oysters in Champagne Velouté image

This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock.

Provided by Dan-Amer 1

Categories     European

Time 45m

Yield 24 oysters, 6 serving(s)

Number Of Ingredients 10

24 oysters, on the half shell
3 tablespoons lightly-salted butter
3 tablespoons all-purpose flour
1/3-1/2 cup fish stock
24 oyster liquid
1/2 cup Brut champagne
1/4 cup heavy cream
1/4 cup chopped mixed fresh herbs
fresh ground black pepper
rock salt (optional)

Steps:

  • Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
  • Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
  • Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
  • In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
  • Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
  • Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

Nutrition Facts : Calories 279.2, Fat 14.2, SaturatedFat 7, Cholesterol 129, Sodium 277.9, Carbohydrate 13.6, Fiber 0.1, Sugar 0.2, Protein 19.9

SAUCE VELOUTé



Sauce Velouté image

Categories     Sauce     Simmer

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons flour
1 cup fish stock
Capers, mashed anchovies, or mashed sardines (optional)

Steps:

  • Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and beginning to brown. Whisk in the fish stock, bring to a simmer, and simmer, stirring until thickened. Add optional ingredients as you please. You can pour the sauce directly onto any fish, right there on the plate, or you can create a casserole by pouring the sauce over some bland cooked fish. Add boiled sliced potatoes, if you wish, and heat at 350°F for 20 minutes.
  • If you have the time, overcooked fish can also be made into fish cakes or croquettes. The binding sauce will restore some of the moisture.

CHAMPAGNE SAUCE



Champagne Sauce image

Serve this sauce over fish fillets or chicken breasts. Plan on drinking the rest of the Champagne with dinner as this only uses 1 cup!

Provided by TishT

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

1 cup veloute sauce (prev. posted-made with fish stock for fish or chicken stock for chicken)
1 cup champagne or 1 cup sparkling wine
1/2 cup sweet onions or 1/2 cup shallot, minced
1/2 cup butter, cut into pats
1 1/2 teaspoons fresh tarragon, chopped

Steps:

  • Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
  • While the champagne and onions are cooking, heat but don't boil the veloute sauce.
  • Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
  • Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

Nutrition Facts : Calories 420.2, Fat 36.9, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.8, Carbohydrate 6.2, Fiber 0.5, Sugar 2.3, Protein 1

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE



Oysters with Champagne-Vinegar Mignonette image

Categories     Herb     Onion     Broil     Quick & Easy     Oyster     Grape     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 11

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Steps:

  • Make mignonnette:
  • Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
  • Prepare oysters:
  • Preheat broiler.
  • Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
  • Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
  • Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE



Four Seasons Oysters In Champagne Veloute image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

24 oysters on the half shell
3 tablespoons lightly salted butter
3 tablespoons all-purpose flour
1/3 to 1/2 cup fish stock
Juice from 24 oysters
1/2 cup brut Champagne
1/4 cup heavy cream
1/4 cup chopped mixed fresh herbs
Freshly ground black pepper, to taste
Rock salt (optional)

Steps:

  • Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
  • Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
  • Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
  • In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
  • Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
  • Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 8 grams, Sodium 501 milligrams, Sugar 1 gram, TransFat 0 grams

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