Updated  
May, 15 2012 17:51:26

Ha Long Bay Warm Oysters, Fresh Caviar with Sturgeon, Leek and Blinis

 

 
with executive chef Denis Groison from Sofitel Legend Metropole Ha Noi

What do you think of when you hear the words Ha Long Bay? One of the natural wonders of the world? A perfect place for summer holidays? Chef Denis Groison thinks of oysters and caviar. Here he teaches you how to escape the heat with one of the finest dishes coming out of the harbour, warm oysters with fresh caviar!

Ingredients: serves 4

  • 16pcs Ha Long Bay oysters
  • 30g sturgeon caviar
  • 50g chervil

For the leek compote:

  • 300g leeks
  • 50g cream 50g butter

 

 
For the blinis:
  • 60g flour
  • 100g black wheat flour
  • 2 eggs
  • 20cl milk
  • 20g dry yeast
  • 5g salt

For the sauce:

  • 20cl fish stock
  • 20cl white wine
  • 20cl cream
  • 2 shallots
  • 5 tsp black pepper
  • 1 clove
  • 1 parsley sprig
  • 1 pinch lemon juice

Method:

To make the blinis:

  • Mix all ingredients in the order they appear and and let it rest for one hour at room temperature. Cook in a non-stick pan, cut into small round shapes of 3 cm in diameter.

To make the sauce:

  • Mince the shallots, pour the white wine over top in a pan with pepper, parsley and clove. Reduce until a syrup-like consistency and add the fish stock, reduce again and add the cream, cook three minutes and strain.

To make leek compote:

  • Clean and mince the leeks, cook with butter, add cream and let it cook slowly. Season to taste.
  • Open the oysters, place in pan with their juice and reheat slowly.
  • Put the leek compote on the blinis and add the oysters on top. Transfer to plate as desired.
  • Add a pinch of lemon juice to the sauce and pour on the oysters, add one small spoon of caviar on each oyster. Decorate with chervil.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen Street, Hoan Kiem Dist, Ha Noi. Tel: +84 4 3826 6919 ext: 8519.

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