Fried Oyster Stew with Cream of Cauliflower and Chervil

The French Laundry is a small gourmet restaurant located in Yountville, CA, in the Napa Valley. It’s considered by many the finest restaurant in the country and the Chef/Owner, Thomas Keller, is one considered one of the country’s top Chefs. This fried oyster and creamy stew is a hot take on one of his classic cold appetizers; cauliflower “Panna Cotta” topped with a fresh raw oyster and caviar.

Serves: 8

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

• 2 tbsp butter
• 1 sliced shallot or 1/4 onion
• 2 clove garlic, chopped
• 2 heads of cauliflower (about 1 1/2 pounds), cut into 2 inch pieces
• 1 quart chicken stock
• 1/2 cup cream
• salt and pepper to taste
• seasoned flour (flour with salt, pepper, cayenne to taste), as needed
• 8 fresh shucked oysters
• 3 whole eggs, beaten
• 2 cups plain breadcrumbs
• vegetable oil for frying, as needed
• 1 bunch fresh chervil

Preparation:

1. Saute garlic, and the sliced shallot in butter until translucent. Add the cauliflower and chicken stock, and bring to a simmer. Simmer until the cauliflower is tender, then add the cream.
   
   
2. Blend until smooth with a stick or traditional blender. Season with salt and pepper to taste, and keep hot while you prepare the fried oysters.
   
   
3. Coat the fresh shucked oysters in flour until well coated. Dip into the beaten eggs, and then coat with breadcrumbs. Let the breading set for 10 minutes before frying. Heat oil to 375F, and fry the oysters until golden brown, about 3 minutes total. Remove the oysters and drain on paper towels to absorb any excess oil.
   
   
4. Ladle hot soup into warm bowls, and top with a fried oyster and fresh chopped chervil. Serve immediately.

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