Pan Seared Hog Island Oysters with Parsnip Soup and Carrot Emulsion
Source: Mark Ayers, Hyatt Regency Monterey Resort & Spa.
This recipe was demonstrated on March 14, 2009.
2 tablespoons vegetable oil
¼ yellow onion, chopped
1 garlic clove, minced
½ shallot, chopped
1 pound parsnips, peeled and diced
¼ cup white wine
1 quart chicken stock
½ cup heavy cream
Small pat of sweet butter
Salt and pepper, to taste
1 bay leaf
1 star anise
¼ tablespoon fennel seed
Fresh grated nutmeg, for garnish
3 pounds sweet carrots
2 cups grape seed oil
1 cinnamon stick
4 oysters (one per person)
4 ounces flour (I like to use Wondra flour)
2 tablespoons butter (I like to use clarified butter)
For parsnip soup
- Heat a sauce pan large enough to hold all vegetables and liquid over medium-high flame, add oil and sauté onions, garlic and shallots in oil till translucent; do not allow to color. Add parsnips and sauté gently, continuing to be careful not let vegetables color. Add wine and stock and bring to a simmer. Place bay leaf, star anise, clove and fennel in cheese cloth and add to the pan. Simmer until vegetables are tender, approximately 30 minutes.
- Remove spice sachet and add cream and butter. Blend (in batches if needed, should only come up ½ way to the top of blender) and pass through a mesh strainer to create a smooth textured soup. Taste and adjust seasoning with salt and pepper. Add grated nutmeg to taste.
For carrot emulsion
Peel carrots and juice in a vegetable juicer. Pour juice into a saucepan, add the cinnamon stick and slowly reduce by ¾ over low heat. Whisk in the grapeseed oil and pass through a chinoise.
Photo by Barry Jan.