-
1
Preheat oven to 500 degrees.
-
2
Lay the oysters on a bed of sea or rock salt on a sheet/baking tray.
-
3
In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes.
-
4
Season.
-
5
Deglaze with ponzu and reduce by 50 percent.
-
6
Check again for seasoning.
-
7
Remove from pan and let cool.
-
8
Fill a small saucepan half way with water and bring to a boil.
-
9
Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up).
-
10
Whisk the yolks and 1 teaspoon of ponzu over the hot water.
-
11
Be careful not to overcook the yolks by removing the bowl periodically from the heat.
-
12
Continue whisking until ribbons are formed in the yolks following the whisk.
-
13
Season and check for flavor.
-
14
Remove form heat and fold in the cooled leeks.
-
15
Cool to room temperature.
-
16
Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil.
-
17
Bake for 3 to 5 minutes or until top is brown and bubbly.
-
18
PLATING: Serve on a decorative plate lined with cold sea/rock salt.
-
19
BEVERAGE Blanc de Blanc Champagne
-
20
In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes.
-
21
Add the cream and bring to a simmer.
-
22
Reduce by 30 percent then transfer to a small bowl and refrigerate until cold.
-
23
(It is recommended to do this a day ahead of time for deeper infusion.)
-
24
Strain the mixture.
-
25
In a food processor, add the salmon and cream and puree until very smooth.
-
26
Season with black pepper only and check for seasoning.
-
27
(Smoked salmon is usually very salty.)
-
28
Transfer to a small bowl and fold in the zest, juice and chives.
-
29
Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
-
30
PLATING: Serve the ramekins on plates surrounded by the pita chips.
-
31
Garnish with chives.
-
32
BEVERAGE Bright California chardonnay
