Chilled Vichyssoise with Oyster Beignets

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

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