Recipe from Chef Alex Haun
Savour Restaurant, St. Andrews
Serves 4
Ingredients
Bacon and Sabayon Oyster
- 4 Beausoleil oysters
- 2 egg yolks
- 1 drop fresh lemon juice
- ¼ cup (60ml) white wine
- 6 chives, thinly sliced
- 2 slices bacon, chopped
- ½ onion, diced
- 1 tbsp. (15ml) oil
- Sea salt and cracked pepper to taste
Crispy Oyster with Aioli
- 4 Beausoleil oysters
- ½ cup (125ml) mayonnaise
- ½ clove garlic, minced
- 1 tsp. (5ml) parsley, minced
- ½ tsp. (3ml) fresh lemon juice
- 1 egg, whisked with ¼ cup (60ml) milk
- ½ cup (125ml) panko
- ½ cup (125ml) flour mixed with 1 tsp. (5ml) minced parsley
- Sea salt and cracked pepper to taste
Marinated Cucumber Salad
- ½ English cucumber
- 1 cup white wine vinegar
- ½ red bell pepper
- Sea salt and cracked pepper to taste
Directions
Make cucumber salad:
Julienne the bell pepper and place in cold water for a minimum of 2 hours until the pieces are curled. Cut cucumber in half and remove seeds. Julienne the halves to create thin long strips. Place strips in a mixture of vinegar, salt and pepper for 20 minutes. Assemble by forming cucumber pieces into mounded balls and placing them in 4 cleaned shells reserved from the oysters. Top with pepper curls.
Make bacon and sabayon oysters:
Sauté bacon and onion in oil until slightly golden in colour. Remove and drain excess fat. Shuck oysters, reserving shells. Bring a small pot of water to a simmer; cover with a bowl that fits snugly onto the pot. Make sabayon by placing yolks, white wine, lemon juice, salt and pepper in the bowl and whisking until slightly stiff and stable (do not scramble). Assemble by placing 1 oyster each in 4 of the reserved shells. Top with the onion-bacon mixture, followed by a tablespoon of sabayon. Garnish with sliced chives. If desired, slightly hit each oyster with the flame of a blow torch for some colour.
Make crispy oysters with aioli:
In a mixing bowl, whisk together mayonnaise, garlic, parsley, lemon juice, salt and pepper to create aioli. Set aside. Shuck oysters, reserving shells. Coat oysters evenly in flour, dip in egg-milk wash, then follow with a coating of panko. Place in deep fryer (or frying pan with hot oil) until golden brown. Place oysters on a paper towel and season with salt and pepper. Assemble by placing a small spoonful of aioli in 4 of the reserved oyster shells, topping with an oyster.
Assemble dish:
On a rectangular plate, assemble 3 individual piles of sea salt. Place the shell with the cucumber salad in the middle of each plate. Place the oysters on either side of salad shell. Repeat with 3 more plates and serve.
