Chilled Vichyssoise, Oscietra Caviar,
Beignets Of Hawkesbury Oytsers
Vichyssoise ( makes approx 1 litre )
150 grams white onions sliced finely
350 grams leeks, sliced finely
175 grams potatoes, peeled and diced into even sized pieces
25 mls chinese oyster sauce
700 mls white chicken stock, warm
150 mls cream
4 sheets gelatine leaves
2 each iso gas chargers for cream siphon
30 grams butter
8 each Hawkesbury oysters
1 recipe beignet batter
1 whole leek, sliced finely and washed
20 gms butter
50 ml dry white wine
100 ml cream
40 grams oscietra caviar
40 grams salmon roe
20 grams mini croutons
10 grams chives, finely sliced
This is the only dish that was on the Berowra menu since the entire time it was open. It is a new take on the classic chilled soup of vichyssoise and when paired with caviar and the crisp warm beignets of local oysters it raises this classic dish to new levels. This dish is best suited to a glass of champagne or a crisp Riesling.
For the Vichyssoise: melt the butter in a stainless steel pan and add the leeks and onions. Cover and ‘sweat’ without clouring until the leeks and onions are tender, about 8 – 10 minutes. Add the diced potatoes and the oyster sauce ( optional ) and then stir well. Pour in the warm chicken stock and bring to the boil. Simmer for about 15 minutes until the potatoes are cooked through and start to break down. Add the cream, bring back to the boil for a couple of minutes. remove from the stove and allow to cool for 15 minutes. Taste for seasoning and adjust with sea salt if necessary. Add the gelatine leaves and stir well. Using a Thermomix or high speed blender blend the Vichyssoise and then chill in the refridgerator. When the soup has fully chilled and set in the fridge, spoon the mixture into a iso cream whipper canister and charge up with two gas cartridges. Shake well and keep chilled until needed.
For the garnish: sweat the sliced leeks in the butter with a lid until they are tender without colouring them, about 8 -1 0 minutes. Remove the lid and add the white wine, cook away until the wine has evaporated and tehn add the cream and season with sea salt. Cook gently until the leeks and soft and the cream has reduced.
For the oysters: open the oysters if they are not already open and remove the oyster. Keep the bottom halve of each shell and wash carefully to remove any chipped shell. Warm the shells in the oven.
To complete: Reheat the leeks and spoon some in each oyster shell and keep warm. Using a demi tasse cup, foam some of the vichyssoise into the cup to half fill it. Spoon in some oscietra caviar and salmon roe, fill the cups with more vichyssoise foam and sprinkle the top of each with mini croutons and chopped chives.
Toss the oysters in a little rice flour and shake off the excess. Dip them in batter and quickly fry them in 250c oil. Drain and and then place them o=in each half shell with the creamed leeks. Arrange the oyster shells on a bed of rock salt next to the demi tasse of vichyssoise
Makes four servings