Stuffed oysters à la Pomme Tsarine
Recipe
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20 minutes
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85 minutes
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105 minutes
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8 persons
A classic with a twist. This stuffed oyster shell is a variation on the traditional Pomme Tsarine, a potato dish named after the tsarina Catherine the Great. The original recipe consists of a simple baked potato with crème fraîche and caviar. For this 2.0 version from the Big Green Egg, we fill an oyster shell with seasoned and baked sweet potato, with oysters mixed in. Cook the stuffed oysters on your kamado briefly before garnishing them with crème fraîche and caviar.
INGREDIENTS
Filling
- 2 large sweet potatoes
- 1 baby leek
- 8 oysters
- 1 tbsp crème fraîche
Garnish
- 50 g caviar of your choice
- 8 tsp crème fraîche
- 8 sprigs borage cress
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 200°C.
METHOD
- Place the sweet potatoes on the grid and close the lid of the EGG. Let the potatoes roast for 40-50 minutes until soft, turning them over halfway through the cooking time.
- Remove the sweet potatoes from the EGG and let them cool slightly so that you can handle them. Meanwhile, finely chop the white part of the leeks. Poke open the oysters, remove them from the shell and chop finely. Clean the empty oyster shell halves thoroughly. Spread the seaweed from the oyster basket over the skillet.
- Halve the sweet potatoes lengthwise and scoop out the flesh from the skins. Mix the leeks, chopped oysters, crème fraîche and black pepper to taste with the roasted sweet potato. Spoon this filling into the cleaned empty oyster shell halves and place on top of the seaweed in the skillet. Place the skillet on the grill, close the lid of the EGG and heat the stuffed oyster shells for 10-15 minutes.
- Remove the skillet from the EGG. For the garnish, make a quenelle of caviar on top of each stuffed oyster shell using two teaspoons. Spoon a teaspoon of crème fraîche on top and garnish with a sprig of borage cress.
TIP
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