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  Recipe Home » Fish » Curried Oysters With Banana Salsa
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  Curried Oysters With Banana Salsa
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 237
Ingredients:
4 tbsp Curry Powder, Best Quality,*
4 tbsp Butter Or Margarine, Melted
2 tbsp Shallots, Minced
2 Cloves Garlic, Blanch&Pureed
2 cup Fish Fumet
2 cup Heavy Cream
Juice Of 1 Lime
Salt To Taste
20 Lg Wellfleet Oysters
2 lb Whitefish Trimmings
1 cup Sliced Mushrooms
1 Carrot, Sm, Chopped
1 White Onion, Md, Sliced Thin
1 cup Oyster Liquor
1 cup White Wine
4 cup Water
1 Bay Leaf
1 tsp Peppercorns
1/2 tsp Fennel Seed
2 Sprigs Parsley
1 tsp Fresh Thyme, Minced
4 Red Bananas, Ripe, **
2 tsp Serrano Chiles, Minced
2 tbsp Corn Oil
2 tbsp Line Juice
2 tbsp Cilantro, Minced
2 tsp Mint, Minced
2 tbsp Tamarind Paste
1/2 cup Red Bell Pepper, ***
Instructions:
that you can find. Also the freshest. ** Cut the red bananas into
1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very
heavy skillet, saute the curry powder in the butter until fragrant.
Stir in the shallots and garlic, and add the fumet. Reduce the
mixture until 1/4 cup remains. Whisk in the cream and continue
reducing until slightly thick. Whisk in the lime juice and salt.
Broil or grill the oysters over pecan or mesquite until they open.
Remove the top shell, pour the curry sauce over them and top with the
Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a
large saucepan and bring to a boil. Lower the heat and simmer for 40
minutes. Remove from the heat and let sit for another 30 minutes.
Strain and reserve the liquid. BANANA SALSA: Mix all of the
ingredients together blending well. From the Coyote Cafe Cookbook By
Mark Miller
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