Neglect the candy and custardy lemon curd you thought you knew—this bittersweet and faintly smoky condiment is one other factor fully. Tailored from the cookbook Retour de pêche by Tanguy Thomassin and Adele Grunberger, this savory curd is served as a uncooked bar topping on the Oyster Club in each Paris and Brittany. Its pithy and charred bitter notes shine brightly when swirled into briny oyster liquor.
Featured in “ Raw Bar Season is Upon Us—Here’s What 3 French Wine Pros Pair With Their Oysters.”
Oysters with Griddled Lemon “Curd”
Transfer over, mignonette.
Yield: makes 1/2 cup
Time:
20 minutes
Components
- 2 giant lemons, lower in 8 wedges per lemon
- 1 tbsp. coarsely chopped basil leaves (3 giant leaves)
- 1⁄4 tsp. olive oil
- Freshly floor black pepper
- 2 dozen oysters
Directions
- To a big, nonreactive skillet set over medium-high warmth, add the olive oil. When the oil is scorching, add the lemon slices, basil, and a pinch of black pepper, stirring to coat the lemon wedges within the oil. Cook dinner, turning the lemons as soon as, till they begin to odor candy, and switch a deep golden brown on each side, about 8 minutes. Switch the contents of the skillet to a blender or a mortar pestle, and course of right into a positive paste. Set a positive mesh strainer over a small bowl, then use a bowl scraper or silicone spatula to drive the lemon paste by way of to make a really easy curd. Cowl and switch to the fridge till chilled or as much as 5 days.
- Shuck the oysters, reserving as a lot of their liquor as attainable. Switch to a platter of crushed ice, prime every of the oysters with a small dollop of the chilled lemon curd, and serve instantly.
