EPISODE 5: LONG ISLAND

POTATO AND FENNEL CRUSTED OYSTERS WITH NAPLES VALLEY MUSTARD DRESSING

1 dozen oysters shucked

CRUST
1 egg, lightly beaten
1 tbls. A.P. flour
1 baking potato peeled and shredded
1/2 onion grated
1/2 cup of shredded fennel
1 cup clarified butter

In a mixing bowl, mix the egg with flour, salt and pepper. In a colander, toss the potato, apple and onion and squeeze dry. Add the egg mixture and stir to combine. Coat each oyster with the potato mixture, and brush with clarified butter, refrigerate 30-60 minutes. In a large sauté pan heat 1/2 cup of oil, add oysters to the oil making sure not to let them touch. Fry the oysters over high heat until golden brown on the bottom. Turn each oyster and fry until golden and crisp. Drain oysters on paper towels. Serve with Naples Valley Mustard Dressing.

NAPLES VALLEY MUSTARD DRESSING

2 tbls. naples valley mustard
1 tbls. mayonnaise
pinch of cayenne
1/4 cup champagne vinegar
3/4 cup oil
1 tbls. chopped chives
juice of 1 lemon

In a mixing bowl combine mustard, mayo, cayenne, vinegar and mix well. Slowly whisk in the oil, add the chives adjust seasoning with salt, pepper, and lemon juice.


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