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Oyster and parsley velouté

Oyster and parsley velouté

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A delicate fish velouté, thickened with cream and egg yolk, enhanced with poached oysters in white wine and lemon. A refined soup, perfect for special occ…

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Recipe from Secar one, Erik Baas, JopkeB and 3 other contributors, adapted by Recette de cuisine ·

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Oyster velouté is a refined French soup: a fish-based soup enhanced with poached oysters in white wine. It is served hot, garnished with parsley.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodPoaching and slow cooking

Ingredients

4 people
  • $0.37
  • $0.15
  • $0.35
  • $0.54

Directions

  1. Prepare 1.5 liters of fish broth-based puree.
  2. Clean the oysters (removing the beards and rinsing thoroughly to remove any sand), and poach them in white wine with the juice of half a lemon.
  3. Add the poached oysters and some of the cooking liquid from them to the simmering soup. ≈ 4 min
  4. Gently whisk the egg yolk with the cream. ≈ 4 min
  5. Remove the soup from the heat and stir it in a saucepan with the cream and egg yolk. ≈ 4 min
  6. Garnish with chopped parsley. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1.5 litres of fish purée (a soup made with fish stock)
  • 12 oysters
  • 1 dl of dry white wine
  • Half a lemon
  • 1 egg yolk
  • 5 cl of cream
  • Chopped parsley

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