* Exported from MasterCook *

POACHED OYSTERS, ASPARAGUS & CITRUS BEURRE BLANC

Recipe By :Peter Jarmer's selected recipes
Serving Size : 8 Preparation Time :0:45
Categories : 0-5G Low Carb Seafood Oysters


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 oysters
3 bunches asparagus
1/2 onion -- brown, diced
1 tbsp butter
200 milliliters water -- 6-7 oz
200 milliliters cream -- 6-7 oz
salt and white pepper
5 eggs
- Citrus Beurre Blanc-
1/2 cup orange juice
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp peppercorns -- 5-6
5 centiliters white wine -- 2 fl oz
- The sauce-
150 g butter -- 5 oz, cold, cubed
1 tbsp cream

Cut off the tips of the asparagus - about 10 cm long. Cut remaining pieces into small chunks. Heat butter in a pot and soften onions. Add asparagus, water and cream. Bring to boil, simmer for 3 minutes and season. Puree in a blender

Mix the eggs well, add to puree and check for taste. Pour mixture into buttered dariole moulds and cook in a water bath in the oven at 300°F-150°C for 30 minutes. When cooked turn out onto warm plate, surround with cooked asparagus tips, oysters and sauce beurre blanc

-Citrus Beurre Blanc- Mix sauce ingredients bring to boil and reduce to 50 ml - 2oz Strain

-The Sauce- Heat the Citrus reduction in a stainless steel pan. Add the cream. Add the butter in small amounts, whisking or by round motion of the pan until all butter has been absorbed. Season with salt and pepper. Decorate with chervil.


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Per Serving (excluding unknown items): 290 Calories; 27g Fat (83.1% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 199mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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