Curried Oysters with Banana Salsa
Submitted by bdj
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
YIELD
4 servingsPREP
25 minCOOK
110 minREADY
2 hrsThis is restaurant-caliber cooking and it’s not pretending otherwise. If you’re the type who likes a challenge in the kitchen, buckle up.
Wellfleet oysters get broiled or grilled over pecan or mesquite until they pop open. Then they’re bathed in a luscious curry cream sauce built on a base of homemade fish fumet, reduced with shallots, garlic, and heavy cream until it coats like velvet.
On top? A vibrant salsa of diced red bananas, serrano chiles, red bell pepper, cilantro, mint, tamarind, and lime. The sweet, spicy, tangy salsa against the briny oysters and rich curry cream is a flavor collision you won’t forget.
Chef Tips
- The fish fumet takes about 70 minutes including resting time. Make it earlier in the day or even the day before. It stores well in the fridge.
- Reduce the fumet aggressively before adding the cream. You want concentrated ocean flavor, not a watery sauce.
- Red bananas are sweeter and creamier than yellow ones. If you can’t find them, use firm, just-ripe yellow bananas.
- Dice everything for the salsa to a uniform quarter inch. Consistency in size means every bite gets the full range of flavors.
Ingredients
Directions
Cut the red bananas into ¼ inch dice.
Cut the red pepper into ¼ inch dice.
In a very heavy skillet, sauté the curry powder in the butter until fragrant.
Stir in the shallots and garlic, and add the fumet.
Reduce the mixture until ¼ cup remains.
Whisk in the cream and continue reducing until slightly thick.
Whisk in the lime juice and salt.
Broil or grill the oysters over pecan or mesquite until they open.
Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
Fish Fumet: Combine all of the ingredients in a large saucepan and bring to a boil.
Lower the heat and simmer for 40 minutes.
Remove from the heat and let sit for another 30 minutes.
Strain and reserve the liquid.
Banana Salsa: Mix all of the ingredients together blending well.
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