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Seafood Salad with Thai Lemongrass Mint Vinaigrette & Mango Dressing Crispy Potato Wrapped Oysters with Bearnaise Sauce

Seafood Salad with Thai Lemongrass Mint Vinaigrette & Mango Dressing
From the Kitchen of: Chef Jason Takemura of Chai's Island Bistro

1/2 c. fish sauce
1/2 c. lemon juice
2/3 c. sugar
1 stalk lemongrass, chopped very fine
2 Tbs. kaffir lime leaf, chopped, if unavailable substitute lime zest
3 Tbs. garlic, chopped
1 Thai chili pepper
2 Tbs. mint, chopped
Whisk all ingredients except mint. Let sit overnight if possible. Add mint just prior to serving.

Mango Sauce
1/2 c. mango puree
2 Tbs. orange juice concentrate
2 Tbs. rice wine vinegar

Seafood Salad
3 pcs. shrimp, cooked
2 pcs. scallops, cooked
1/2 lobster tail, cooked
1/4 c. cucumber, diced
1/4 mango, diced
5 cherry tomatoes
1/4 c. mixed red & yellow peppers, thinly sliced
1/4 c. red onion, thinly sliced
1 Tbs. cilantro, chopped
1 handful of your favorite lettuce, mesclun greens preferred

Procedure
Add all ingredients except lettuce into bowl and mix with 3 Tbs. lemongrass mint vinaigrette. Pour over lettuce. Garnish with mango sauce and 1 sprig of cilantro.

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Crispy Potato Wrapped Oysters with Bearnaise Sauce
From the Kitchen of: Chef Jason Takemura of Chai's Island Bistro
2/3 c. warm clarified butter
2 shallots, chopped
3 Tbs. tarragon, chopped
1 tsp. black peppercorn, crushed
3 Tbs. white wine vinegar
3 Tbs. white wine
3 egg yolks
1 Tbs. cold water
salt, to taste
cayenne, to taste
1 handful spinach, chopped
2 Tbs. ouzo
5 oysters, preferably small
5 potato slices on mandalin, transparent
5 toothpicks
5 leaves of basil cut into thin strips

Procedure
Add shallots, 1 Tbs. tarragon, peppercorn white wine vinegar and white wine into small sauté pan and reduce until almost dry. Add cold water and strain into mixing bowl with egg yolks. Whisk and place over double boiler on medium heat until it is nice and thick. When thick, remove from heat, slowly pour in butter while whisking continuously. Fold in seasonings to taste and the remaining tarragon. In a separate pan sauté chopped spinach until wilted and deglaze with ouzo. Set aside to cool. Place one oyster in middle of potato slice with some of basil. Fold bottom of potato to top and weave shut with toothpick. Do for all 5 oysters. Fry potato wrapped oysters at 350 degrees until golden brown.

To Serve
Fold spinach into béarnaise sauce, place potato wrapped oysters back into clean shell and spoon sauce over oysters.