OYSTER AND BLUE CHEESE PIE
Fredrik Berselius, the chef and owner of the Nordic restaurant Aska in Williamsburg, Brooklyn, taught me this unusual preparation for oysters. He serves them barely cooked in a broth tarted up with pickled gooseberries and a cream sauce. The oysters are poached in their shells at 140 degrees for 4 to 5 minutes, enough time, he said, to avoid any potential problems with raw oysters. It's a genius method that can be used for any cooked oyster recipe. The bivalves are a snap to open and do not taste cooked. All you need is a candy thermometer to monitor the temperature.
Provided by Florence Fabricant
Categories pies and tarts, seafood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pastry dough: Heat oven to 400 degrees. Whisk flour with 1/2 teaspoon salt. Using fingers, pastry cutter or food processor, add 6 tablespoons butter in bits and combine until the mixture's crumbs are the size of peas. Beat egg yolk with 3 tablespoons cold water, add to flour mixture and toss with a fork or pulse by machine until the mixture starts to come together to form a dough. You may need to add another tablespoon or so of water.
- Gather dough on a floured surface, form in a disk and roll in a 12-inch circle. Fit into an 8-inch pie pan. Crimp edge. Line with foil, add pastry weights and bake 15 minutes. Remove foil and weights and bake until golden, another 10 minutes or so. Remove from oven.
- Make the filling: While pie shell bakes, melt 1 tablespoon butter in a 10- to 12-inch skillet, add leeks, fennel and apple, and sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.
- Place oysters in a 3-quart saucepan with just enough water to cover. Heat pan on medium high until water reaches 141 degrees, measuring with a candy thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and allow to cool briefly. Holding oysters flat side up, use an oyster or clam knife to open shells (they will have gaped enough to make this easy) and remove oysters, doing so over a bowl to catch the juices.
- In a separate bowl, mash cheese, adding 3 tablespoons reserved oyster juice. Beat egg white until softly peaked and fold into cheese.
- Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.
- Melt remaining tablespoon of butter and allow to turn nut-brown. Mix with oysters. Remove pie from oven and arrange buttered oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 22 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 1 gram
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Tamia Gomez
[email protected]I'm allergic to blue cheese. Do you have any suggestions for a substitute?
nightwolf
[email protected]I'm thinking of making this pie for my next dinner party. Do you think it would be better to use fresh or frozen oysters?
Lala gkhan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Jax Stolfo
[email protected]I followed the recipe exactly, but my pie turned out dry. I'm not sure what I did wrong.
alice the Unicorn yay
[email protected]The pie was a bit too salty for my taste, but overall it was a good recipe.
Md Abu ok
[email protected]Not a fan of the blue cheese, but the rest of the pie was good.
Esther Mai
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was rich and creamy. The oysters and blue cheese were a perfect combination of flavors. I will definitely be making this again!
peer musvi
[email protected]I've never been a fan of oysters, but I decided to give this recipe a try. I was pleasantly surprised! The oysters were cooked perfectly and the blue cheese added a nice flavor. I would definitely make this again!
Uson Magar
[email protected]This was my first time making an oyster pie, and it turned out great! The recipe was easy to follow and the pie was delicious. I will definitely be making this again!
Areeba Atif
[email protected]I made this for my family and they loved it! The oysters were plump and juicy, and the blue cheese added a nice sharpness. The crust was perfectly cooked and flaky. I will definitely be making this again!
Dekeba “Deriba” Adugna
[email protected]Easy to follow recipe and turned out great! Thanks!
M Azeem
[email protected]This pie was a hit at my dinner party! The combination of briny oysters and tangy blue cheese was divine. The crust was flaky and buttery, and the filling was rich and creamy. I will definitely be making this again!