3 dozen oysters
8 tablespoons butter, divided
¼ cup flour
½ cup finely diced leeks
2 cloves finely diced garlic
1 cup finely diced parsnips
1 cup finely diced fennel bulb
2 cup milk
1 bay leaf
¼ teaspoon chopped thyme
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon white truffle oil
3 dozen shucked Point aux Pins oysters
½ cup breadcrumbs
2 tablespoons extra virgin olive oil
½ cup Parmigiano-Reggiano, microplaned
1 teaspoon finely chopped flat leaf parsley
1 teaspoon tarragon, finely chopped
- Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour to make a roux, stirring frequently for about 5 minutes, until it turns blonde. Add the leeks, garlic, parsnips, and fennel, reduce the heat to low, and cook for another 5 minutes. Slowly add the milk while whisking. Increase heat, bringing to a boil. Add the bay leaf and thyme then reduce heat to low and simmer, stirring occasionally for 15 minutes.
- Remove the pan from the heat, remove the bay leaf, and season with the salt and pepper. Add the truffle oil and let cool to room temperature, about 35 minutes.
- Preheat the oven to 400 degrees. Place the oysters in a baking dish in a single layer, then pour the cooled sauce over the top of the oysters.
- In a mixing bowl stir together the breadcrumbs, 4 tablespoons melted butter, olive oil, Parmigiano-Reggiano, parsley, and tarragon. Sprinkle over the oyster and sauce in the baking dish. Bake for 15−20 minutes, until the sauce bubbles around the edges and breadcrumbs are golden brown.
- from Chad Schofield, Shindigs Catering Food Truck Birmingham, AL