19 Oysters with Capers January 2017

  • Oysters with capers

 For Parsnip Purée:
1 large parsnip root, medium dice
1/2 cups heavy cream
Salt and pepper to taste
For Oysters:
2 Tablespoons oil
12 oysters, lightly dusted with flour.
Salt and pepper to taste
1 Tablespoon butter
1 teaspoon lemon juice
1 Tablespoons capers
1/2 teaspoon chopped parsley
Peel and cut the parsnips into large dice (you should have 2 cups). Put the parsnips into a pan with lightly salted water and bring them to a boil. Reduce the heat and simmer until they are soft. Drain the parsnips and process them in a blender or food processor adding the cream slowly. Adjust the flavor with salt and pepper.
Heat oil in skillet over high flame; add oysters and brown 1-2 minutes on each side. Remove oysters from pan; season with salt and pepper. Discard oil from pan and reheat pan. Add butter and let brown about 1 minute. Add lemon juice, capers, and parsley. Season with salt and pepper; put off to side. Place 1/4 cup of Parsnip puree in middle of plate; arrange three oysters on top. Spoon butter sauce over oysters.