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Baked Oysters with Braised Leeks and Tasso Hollandaise (Emeril Lagasse) Recipe

Baked Oysters with Braised Leeks and Tasso Hollandaise (Emeril Lagasse) Recipe

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Baked Oysters with Braised Leeks and Tasso Hollandaise (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
2 tbsp minced shallots
1 tbsp minced garlic
2 cup julienned leeks, bottom part only
1/2 cup dry white wine
salt and pepper
3 egg yolks
2 tbsp fresh lemon juice
4 oz unsalted butter, melted
1 cup julienned tasso, rendered, fat reserved
1 dozen raw shucked oysters , reserving their shell
1 cup bread crumbs
1 tbsp essence , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. Set aside to cool at room temperature.
Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling.
Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter, and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. Remove from the heat and keep warm until ready to serve.
Preheat broiler on high.
Combine the bread crumbs and Essence together in a mixing bowl. Completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden brown, about 2 to 3 minutes.
Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter. Sprinkle the rendered tasso pieces all over the platter.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	528.9 Kcal (2214 kJ)
Calories from fat	329.89 Kcal
		% Daily Value*
Total Fat	36.65g	56%
Cholesterol	206.21mg	69%
Sodium	3841.71mg	160%
Potassium	396.13mg	8%
Total Carbs	34.94g	12%
Sugars	3.43g	14%
Dietary Fiber	5.12g	20%
Protein	13.46g	27%
Vitamin C	5.9mg	10%
Vitamin A	0.4mg	13%
Iron	4.8mg	26%
Calcium	140.5mg	14%

Amount Per 100 g
Calories	302.3 Kcal (1266 kJ)
Calories from fat	188.55 Kcal
		% Daily Value*
Total Fat	20.95g	56%
Cholesterol	117.86mg	69%
Sodium	2195.78mg	160%
Potassium	226.42mg	8%
Total Carbs	19.97g	12%
Sugars	1.96g	14%
Dietary Fiber	2.92g	20%
Protein	7.69g	27%
Vitamin C	3.4mg	10%
Vitamin A	0.2mg	13%
Iron	2.7mg	26%
Calcium	80.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.