Vichyssoise of Oysters with Oyster Beignet and Sauce Gribiche

Preparation info
  • Serves


    • Difficulty


Appears in

By Liam Tomlin

Published 2005

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Oyster Beignets (makes 12 beignets)

  • 125g Plain flour, sieved
  • 30ml Cold water
  • 110<


Prepare the first stage of the batter for the beignets: Whisk together the flour, water, warm beer, olive oil and egg yolk to form a smooth batter. Clean down the sides of the bowl and cover with cling-film to prevent a skin forming. Allow the batter to stand at room temperature for 1 hour.

Shuck all 18 oysters and remove from the shells, saving the oyster juice for the vichyssoise. Pic