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Oysters Bonne Bouche
Wine-poached oysters covered with warm tarragon Béarnaise.
Method
Steps
Step 1
For the Béarnaise, peel and finely chop the four small shallots and wash and chop the one fresh tarragon branch. Freshly crush whole white peppercorns and measure one teaspoon freshly crushed white pepper for the sauce. Put these in a small saucepan with the two tablespoons white-wine vinegar and reduce gently by half. Press through clean food-safe cloth into a second small saucepan.
Step 2
Gently melt the two and a half ounces butter without browning and keep hot. Add the two commercially pasteurized egg-yolk equivalents to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without boiling. Gradually whisk in the hot melted butter, mixing continuously over gentle heat. Add the one saltspoon salt and half a saltspoon cayenne, mix for a minute, then stir in the half teaspoon freshly chopped parsley. Keep briefly warm without boiling and serve promptly; avoid a prolonged lukewarm hold.
Step 3
Use thirty-six medium freshly shucked oysters from a regulated supplier, drained and kept cold until cooking. Put in a frying pan with the one gill sherry, separate half teaspoon salt, separate two saltspoons cayenne and one saltspoon grated nutmeg. Mix gently, cover and poach for about six minutes, continuing until every oyster centre reaches 74°C.
Step 4
Transfer the complete hot oysters and wine liquor to a warm chafing or serving dish. Pour the complete freshly made warm Béarnaise over and serve promptly, avoiding a prolonged lukewarm hold.
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