Chilled Vichyssoise with Oyster Beignets

Name: Chilled Vichyssoise with Oyster Beignets
Yield: Serves 6 as an entrée
Cuisine: French
Ingredients: 150 ml pouring cream; 1 slice white sandwich bread, crusts discarded, cut into 5 mm dice; 40 g salmon or ocean trout roe; 75 g rice flour; 2½ tablespoons dry white wine; 175 g floury potatoes, peeled and diced; 150 g white onions, thinly sliced; 1 leek, white part only, washed well and thinly sliced; rock salt, for serving; 150 ml vodka; 350 g leeks, white part only, washed well and thinly sliced; native oyster; Pacific oyster; 2 teaspoons finely snipped chives; 25 g unsalted butter; 25 ml oyster sauce (see Chefs’ ingredients); rice flour, for dusting; 40 g oscietra caviar; salt flakes, to taste; 2 teaspoons honey; 150 ml lager beer; 700 ml Chicken stock (see Basics); vegetable oil, for deep-frying; 12 large Sydney rock oysters, freshly shucked, on the half shell; 125 g plain flour; 1 tablespoon clarified butter; 4 sheets titanium-grade leaf gelatine; 100 ml pouring cream; ½ teaspoon baking powder

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

They say that chefs don’t choose signature dishes, diners do. Dietmar Sawyere regularly changes the menu at Berowra Waters Inn, but hasn’t been able to take this dish off the menu since he opened because returning guests request it, and new ones have heard about it and want to try it. You’ll need an old-fashioned, chargeable whipped cream siphon to make this dish (if you happen to have two, it’s even easier, as you can chill the beignet batter in one and the vichyssoise in the other!). You