FRESH OYSTERS AND SHIITAKE CUSTARD WITH GREEN PEA SAUCE

Fresh Oysters and Shiitake Custard with Green Pea Sauce image

Provided by Ming Tsai

Number Of Ingredients 16

1/2 pound shucked oysters, drained and enough shucked oyster for garnish
5 egg yolks
1 1/3 cup heavy cream infused with 2 stalks chopped lemon grass reduced to 1 cup
1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)
2 tablespoons chopped chives
1/2 cup English peas
Salt and white pepper to taste
1 tablespoon canola oil
1 medium yellow onion, roughly chopped
1 tablespoon minced garlic
2 cups chicken stock or low sodium canned
1 cup green peas
1 cup spinach leaves
2 tablespoons butter, cold and in pieces
Juice of 1 lemon
Salt and pepper to taste

Steps:

Set up a steamer. Place oysters and eggs in a food processor. Mix and add cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea cups half way with the mixture add 1 whole oyster and then top off with the mixture. Place in the steamer for 25 to 30 minutes or until custards are set.
Coat a hot saucepan with oil and cook onions and garlic until soft, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 15 minutes. Do not over cook. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot.
PLATING: Place bowl on doiled plate. Ladle sauce on top of hot custard to completely cover.