Roasted Oysters with Fried Kale and Parmesan

Roasted Oysters with Fried Kale
Serves 4
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  1. 4 cups rock salt
  2. 24 Louisiana oysters, on the half shell
  3. Chile Butter, recipe follows
  4. ½ bunch lacinato kale, stemmed, in large pieces and thoroughly dried (about 6 ounces)
  5. ½ head radicchio, cored and chopped (about 5 ounces)
  6. 3 tablespoons Chile Vinaigrette, recipe follows
  7. ½ teaspoon salt
  8. ½ teaspoon ground black pepper
  9. Garnish: caviar and freshly grated Parmesan cheese
  10. Vegetable Oil, for frying
  1. Preheat oven to 450°. In a Dutch oven or heavy stock pot, pour oil to a depth of 2 inches and heat over medium until it reads 350° on a candy or deep-fry thermometer.
  2. Line a rimmed baking sheet with rock salt and add oysters with shells. Top each oyster with 1 tablespoon Chile Butter. Bake until just plumped, with butter bubbling and the edges curled, 5 to 7 minutes. Reserve rock salt.
  3. Meanwhile, carefully add kale pieces to heated oil and cover with a metal splatter shield. (Oil will spatter immediately after kale is added.) Fry until crisp and translucent, about 1 minute, then drain on paper towels.
  4. In a medium bowl, toss kale, radicchio, Chile Vinaigrette, salt, and pepper. Cover 4 plates with a layer of reserved rock salt. Place 6 oysters on each plate. Top each oyster with kale salad. Garnish with Parmesan and caviar, if desired. Serve immediately.
Louisiana Cookin
Chile Butter
Yields 1
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  1. 1 clove garlic
  2. 1 tablespoon crushed red pepper
  3. 1 tablespoon sambal oelek (chile-garlic paste)
  4. 1½ teaspoons soy sauce
  5. 6 tablespoons Japanese bread crumbs (panko)
  6. 1 cup unsalted butter, cut into cubes
  7. ¼ teaspoon salt
  8. ¼ teaspoon ground black pepper
  9. Juice of ½ lemon
  1. In the bowl of a food processor, place lemon juice, garlic, red pepper, sambal oelek, soy sauce, and bread crumbs. Process to a fine paste. Add butter a few cubes at a time until all ingredients are fully incorporated. Season with salt and pepper.
  2. On a piece of parchment paper, form butter mixture into a log. Wrap with parchment, twisting the ends, and refrigerate until needed.
Louisiana Cookin
Chile Vinaigrette
Yields 1
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  1. Juice of ½ lemon
  2. 2 tablespoons rice vinegar
  3. 1½ teaspoons sambal oelek (chile-garlic paste)
  4. 1½ teaspoons crushed red pepper
  5. ¾ cup canola oil
  6. ¼ teaspoon salt
  7. ¼ teaspoon ground black pepper
  1. In a medium bowl, combine lemon juice, vinegar, sambal oelek, and red pepper. Whisk to incorporate. Add canola oil slowly while whisking vigorously. Season with salt and pepper. Cover with plastic wrap and refrigerate until needed. Before using, return to room temperature and whisk to incorporate ingredients.
Louisiana Cookin



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