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1
Pry open the oysters and separate the juice from the meat, reserving both in the fridge.
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2
Clean the bottom shells very well and reserve them for later.
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3
Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned.
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4
Add the potatoes and water and simmer until the potatoes are tender.
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5
Chill and season with salt.
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6
Pour into a blender and puree with the cream and blanched spinach to get a light mint green color.
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7
Strain through a fine-mesh sieve.
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8
Whisk the creme fraiche to soft peaks in a mixer.
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9
Heat 1/2 cup of the vichyssoise base in a medium saucepan.
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10
Add the bloomed gelatin to the base.
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11
Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
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12
Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan.
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13
Strain through a coffee filter.
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14
Add the bloomed gelatin to the liquid.
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15
Let cool but not enough to set.
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16
Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top.
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17
Keep cool and brush with the still-liquid oyster glaze.
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18
Repeat the brushing until the whole oyster has a shine to it.
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19
Garnish with a quenelle of caviar, chive blossom, and dill.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
