Chilled Vichyssoise with Oyster Beignets

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

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

Oceania
Europe
France
Australia
Sydney
Starter
Mediterranean

Ingredients

Method