Comments on: Oyster Beignets With a Sorrel Velouté

By: Scalloped Oysters#1

Scalloped Oysters#1 — Thu, 20 May 2010 01:41:50 +0000

[...] Oyster Beignets With a Sorrel Velouté Recipe by Madalene Bonvini … [...]

By: FoodslashTech

FoodslashTech — Thu, 29 Apr 2010 14:29:59 +0000

Wow-lovely recipe! I’ve been looking for recipes that need cream whippers, so thank you. And I’m exactly like you about oysters: choked on my first on ever but utterly adore them tempura style. Lovely!

By: NinaAnissimov

NinaAnissimov — Mon, 26 Apr 2010 01:03:05 +0000

Hello,
I made your veloute recipe today to accompany some tea and lemon peel smoked trout on toast. I used butter in place of olive oil, added a bit more lemon and sorrel than you did, passed it through a tamis twice, and finished with a bit more butter (the trout was very lean, so I felt it needed a richer platform). I charged the mixture and chilled it for about 5 hours. It was really incredible with the trout! Thank you for such an innovative application using sorrel.

By: Jamaican Jerk chicken | KATKATS KITCHEN

Jamaican Jerk chicken | KATKATS KITCHEN — Mon, 12 Apr 2010 13:09:19 +0000

[...] Oyster Beignets With a Sorrel Velouté Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Foun… [...]

By: Minder

Minder — Sun, 11 Apr 2010 20:20:42 +0000

Gorgeous looking dish.

One question if I may, the freshly cooked oyster beignet is placed on the chilled veloute? Will the beignet sink through the veloute?

By: Madalene

Madalene — Sun, 11 Apr 2010 20:19:45 +0000

Hi Minder,
The cucumber pickle will form a perch or platform for the oyster beignet to sit on and the amount on veloute should be not that much just a little bit for it to sit in.
Hope it all makes sense, happy cooking and enjoy this dish.
Regards
Madalene

By: Steven Burgess

Steven Burgess — Sat, 10 Apr 2010 23:55:30 +0000

Cooking of the highest order

Very pretty and technical dish

By: Andrew

Andrew — Fri, 09 Apr 2010 16:43:25 +0000

Being a part time oyster shucker in Perth Australia for various restaurants, I will be definetly trying this dish.

By: dan

dan — Fri, 09 Apr 2010 15:23:38 +0000

Hi, fantastic dish. What dried flowers did you use and where did you get them?
p.s. I too tried oyster leaf last year and can confirm it tastes just like fresh oysters!

By: Madalene

Madalene — Fri, 09 Apr 2010 15:22:27 +0000

Hi Dan,
I used edible dried wild flowers from a Jar of Laura Santinis Easy Tasty Magic Range called Salt of the Earth.
Happy Cooking
Madalene