Idaho® Potato Wrapped Oyster Rockefeller
Ingredients:
- 3 each large Idaho® Russet potatoes
- 24 each large oysters (West Coast Variety, preferably Hama-Hama)
- 1 pound baby spinach
- 6 ounces naturally smoked bacon (large dice)
- 1 tablespoon sherry vinegar
- 2 cups Parmesan-Leek Emulsion (recipe follows)
- Salt & pepper
- Parmesan-Leek Emulsion
- 4 each leeks (medium dice)
- 1 each yellow onion (medium dice)
- 1 each Idaho® Russet potato (peeled and large diced)
- 1/2 cup white wine
- 2 cups heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup Italian Parsley (finely chopped)
Directions:
Russet Potato
- Cut two potatoes in half lengthwise right down the middle. Working from the middle, with skin still on, thinly slice the potato to about the thickness of a potato chip. Make 18 chips and hold in cold water.
- Blanch potatoes in salted boiling water for one minute or just until you can roll the potato without it snapping.
- Shock in an ice bath, strain, and pat dry.
Oysters
- Shuck oysters making sure there is no shell debris left over.
- Roll the oyster in the potato and secure with a toothpick.
- Fry in peanut oil at 350 degrees for two minutes or until the potato is golden and crispy.
Spinach
- Cube bacon and render it over medium heat.
- Pour off excess bacon fat and add the spinach leaves.
- Wilt the spinach and finish with sherry vinegar, salt, and pepper.
- Parmesan-Leek Emulsion
- Sweat onion and leeks until translucent.
- Add the third russet potato and deglaze with white wine.
- Reduce the wine until almost gone and add the heavy cream.
- Cook the potato in the liquid mixture and use it as a natural thickener for the !emulsion.
- Finish with parmesan, parsley, salt, and pepper.
- Puree in a blender and hold warm for service.
