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Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette (Ming Tsai) Recipe

Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette (Ming Tsai) Recipe

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Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette (Ming Tsai)

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Ingredients:

Serving

2 dozen shucked oysters (large blue points), on the half shell
sea or rock salt , for baking
1 tbsp butter
2 leeks , white part julienned
1/2 cup ponzu plus 1 tsp
4 egg yolks
salt and pepper , to taste
canola oil, for cooking
2 large shallots, sliced
5 kaffir lime leaves, shredded
1 tsp minced ginger
1 cup heavy cream
8 oz smoked salmon, roughly chopped
1 lime, juiced , zest finely minced
2 tbsp chopped chives, plus extra for garnish
pita chips that have been dried in a 200 degree oven (1 to 2 hours) until crisp

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.15 Kcal (1667 kJ)
Calories from fat	199.46 Kcal
		% Daily Value*
Total Fat	22.16g	34%
Cholesterol	225.45mg	75%
Sodium	780.18mg	33%
Potassium	537.44mg	11%
Total Carbs	26.4g	9%
Sugars	8.75g	35%
Dietary Fiber	3.7g	15%
Protein	19.92g	40%
Vitamin C	17.4mg	29%
Iron	3.3mg	18%
Calcium	112.2mg	11%

Amount Per 100 g
Calories	113.1 Kcal (474 kJ)
Calories from fat	56.66 Kcal
		% Daily Value*
Total Fat	6.3g	34%
Cholesterol	64.04mg	75%
Sodium	221.62mg	33%
Potassium	152.66mg	11%
Total Carbs	7.5g	9%
Sugars	2.48g	35%
Dietary Fiber	1.05g	15%
Protein	5.66g	40%
Vitamin C	4.9mg	29%
Iron	0.9mg	18%
Calcium	31.9mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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