Oyster Stew with Uni Butter
Ingredients
Uni Butter
- uni 80 gram container
- salt to taste
- 1 lemon juiced
- 1/2 lb sweet butter room temperature
- 1 tsp chives finely chopped
Oyster Stew
- 1 tbsp olive oil
- 1 tbsp butter
- 4 medium shallots finely diced
- 2 cloves garlic minced
- 1 cup dry vermouth or a dry white wine
- 2 tsp paprika you can use hot or sweet or smoked
- 1 tsp celery salt
- 1 tbsp worcestershire sauce
- 1/4 tsp cayenne optional
- salt & pepper to taste
- 3 tbsp chopped fresh chives save a bit for garnish
- 4 cups fish stock or clam juice
- 4 cups heavy cream
- 24 oysters shucked, with their liquor
- peasant bread or similar, toasted
Instructions
Uni Butter
- If uni is packed in water be sure to completely drain and lay on paper towel to remove moisture. The butter will separate if it's too watery. Place uni in food processor and puree until smooth. Add 1/4 of the lemon juice and then add butter gradually until compound is creamy and still tastes strongly of uni. Add chives and blend. Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
Oyster Stew
- Shuck oysters and reserve liquor. Place a heavy pan over medium heat and add olive oil and butter. When it shimmers, add shallots and cook gently until soft. Add garlic and continue to cook for 5 minutes, until garlic is soft as well. Add vermouth or wine and reduce until slightly dry. Add fish stock and reduce by a third.
- Add cream slowly and reduce until it is thick enough to coat the back of a spoon. Stir frequently. Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes. Season to taste with salt, pepper, and lemon juice. Add chives. Serve immediately.
- Spread a layer of sea-urchin butter across pieces of toast and serve alongside stew.