Potato Leek Soup with Caged Oyster, Crème Fraiche and Caviar
By Executive Chef John Kane – Grass Valley, CA
You have a “make ahead” step with the caged oyster, so plan ahead! It will make the whole execution of this recipe simple.
Soup Base Ingredients:
4 cups Chicken Stock
1 cup Leek (diced)
1 cup Carrots (diced)
2 cups Russet Potato (peeled, diced)
TT Salt & pepper
1 tbls Vegetable Oil
1. Sauté leeks, carrots, and celery in vegetable oil until translucent, approximately 3- 5 minutes.
2. Add water, Chicken Stock, potatoes and simmer 30 minutes. Puree and keep warm.
Caged Oyster Ingredients:
1 cup Shredded Potato (Hash brown style)
4 each Shucked Oyster (medium size)
2 Leek (1/2” pieces, blanched)
1 oz. Red Tobiko
4 tspn. Crème Fraiche
4 – (12”x12”) sheets of Plastic Film
4 cups Vegetable Oil
1. Take 1 sheet of plastic film and in center, put 1/4 shredded potato and spread out everywhere.
2. Place 1 shucked oyster in center of potato, picking up each corner of film carefully. Bring to center, creating an egg shape mold. Twist film to hold shape and freeze. (can be done ahead)
Heat 4 Cups vegetable oil to 375° in small pot so oil is deep level. Remove frozen potato and oyster from film and fry in oil until golden brown. Ladle potato leek soup in bowl. Top with Crème fraiche, long chive and caviar. Arrange pieces of leek around bowl and top with caviar. Serve.