Deer bresaola Wild boar salami

Warm Oysters with Jerusalem Artichokes and Red Deer Salami

Warm Oysters with Jerusalem Artichokes Cream and Venison Gusto Special Edition Red Deer Paprika Salami by Roman Martsinkevich

Warm Oysters with Jerusalem Artichokes and Red Deer Salami

Ingredients

  • 1 dozen oysters No3
  • 100g of Venison Gusto Special Edition Red
    Deer Paprika Salami
  • 1 pcs shallots
  • 1 piece white onion
  • 500g of Jerusalem artichoke
  • 1 carrot (not big)
  • 1 lemon
  • few parsley stalks
  • 50g butter
  • 100ml cream
  • 50ml of vegetable oil salt and pepper - to taste

Method

  1. Peel the Jerusalem artichokes, onions and carrots, cut into small cubes, sprinkle artichokes with lemon juice and put into cold water.
  2. Heat the oil in a saucepan and half of the butter and fry the onion until soft at first, then add the carrots and put the artichokes at last (drain the water out of it). Stir and blanch it for 5 minutes, then add water to 1 cm above the vegetables keep it as long as it boils, reduce the heat, and add salt and pepper. Cook it for 15 minutes.
  3. Chop shallots, cut sausage into 1 mm strips. Fry the shallots first in a pan until they soften, then add the sausage. Fry and remove from heat.
  4. Open the oysters, pour off the juice from them, strain and keep aside, separate the oyster from the shell. Put into the refrigerator.
  5. Pass the soup in blender, pour the cream, allow to boil, then reduce the heat, add the juice of oysters and mix thoroughly. Add salt if needed.
  6. Fry oysters just before serving with a small piece of butter on a very hot frying pan for 15 seconds on each side.
  7. Put oysters in a soup plate, pour the soup over and garnish on top with fried Special Edition Red Deer Paprika Salami. You can pre-mix the soup and fried salami, if you want a more full-bodied and intense flavour, then leave a few stripes of salamis for decoration. Serve in plates or in oyster’s shells.

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