Yield = 2 portions
Ingredients
4 ea Shallots, peeled, sliced
2/3 cup White wine
3 tbsp White Wine Vinegar
1 cup Heavy cream
Hacomat, to taste
Pepper, to taste
24 ea Oysters, on half shell
2 ea Leek, small
2 tbsp Chives, chopped, sautéed slightly
2 ea Plum tomatoes, peeled, seeded, diced
Preparation
In a heavy sauté pan add the shallots, white wine and white wine vinegar, bring to a boil and reduce. Add the heavy cream and cook gently for 5 minutes. Adjust seasonings. Chill.
Setting
Divide the sautéed leeks evenly among the 24 oysters. Spoon the chilled cream over. Garnish each oyster with chopped tomatoes and chopped chives.
Specialty Ingredients
#20093 White Wine Vinegar
#513 HACO-Swiss HACOMAT
