Lettuce & Sunchoke Soup with Poached Oyster
Suggested wine pairing Reserve Pinot Gris
|1||leek white part only - washed well and diced|
|4||shallots - diced|
|150||ml Mission Hill Reserve Pinot Gris|
|150||g sunchokes or creamer potatoes - washed well and chopped (approx. 3 large)|
|2||L chicken stock|
|400||ml romaine lettuce - chiffonade|
|12-18||small fresh oysters - Malapeque, Stellar Bay, Golden Mantle (see note below)|
- Heat pot over medium heat, add butter and melt.
- Add sliced leeks and shallots - cook until tender but do not colour.
- Add the sunchokes and sweat for 2-3 minutes. Add the Pinot Gris and reduce by half.
- Add the chicken stock and simmer for 20 minutes.
- Add the chiffonade of romaine and purée the soup well. Chill until needed.
- Just before serving - shuck the oysters. Save the juice and strain well to remove any shell.
- Add the juice to the soup and bring to a simmer. Do not cook the soup for too long.
- Heat soup bowls and divide the oysters in the bowls. Pour the hot soup over the oysters.
- Garnish soup with caviar and serve at once.
- The oysters should be fresh, closed tightly and smell of the ocean - never fishy or like a beach at low tide.
- You will need a sharp shucker to open them.
- Place the oyster in a kitchen towel that is folded into quarters - this will help protect your hands and give a firm purchase on the oyster.
- Place the oyster into the folded cloth so that the hinge is sticking out.
- Firmly insert the shucker blade into the hinge and pop open.
- Run the shucker along the top of the shell and cut the abductor muscle.
- Carefully remove the top shell, try not to disturb the tasty juice inside.
- Cut the abductor muscle on the bottom.
Recipe by: The Culinary Team at Mission Hill Family Estate
© Copyright 2013 Mission Hill Family Estate