Chilled Vichyssoise with Oyster Beignets

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

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

Ingredients

Europe
Oceania
France
Australia
Sydney
Starter
Mediterranean

Ingredients

Method