2 tablespoons unsalted butter
6 heads of corn (kernels removed, cobs reserved)
2 cloves garlic
1 white onion, finely chopped
1 sprig thyme (leaves only)
1 bay leaf 50 ml dry Chardonnay (We like Mission Hill Perpetua, but go ahead and use your favorite!)
18 Cortes Island medium beach oysters (steamed for 4 minutes and removed from shell)
8 large Kennebec potatoes (peeled)
500 ml all purpose flour
Salt & pepper to taste
This is one of the favorite recipes of Chef Nick Nutting, of "Wolf in the Fog" restaurant in Tofino, British Columbia. Its adaptability to the changing season, where the accompanying ingredients can be modified to include squash, apple, and even sunchokes, is truly delicious.
Potato Crusted Cortes Island Oysters
in a Sweet Corn Nage, with Truffle Oil & Crème Fraîche
Sweet Corn Nage
In a large/deep saucepan, sweat onion, garlic, thyme and bay in butter.
Deglaze with wine , add milk and corn cobs. Season.
Simmer for 15 minutes.
Remove cobs and add kernels.
Cook for 2 minutes.
Purée and strain through a fine chinoise.
Pour corn nage into a rimmed soup plate or serving dish.
Oyster Preparation and Cooking:
Using a Japanese turning slicer (spaghetti cutter), cut the potatoes into long strands.
Quickly dip the potato (for two seconds) in boiling, salted water.
Cool and dry on a towel. Flour and season oysters with salt and pepper.
Quickly wrap with potato strands to cover the complete oyster end to end.
Fry Oysters in a 365 degree (F) fryer until golden brown and crispy, remove and season immediately with salt and pepper.
A drizzle of truffle oil
A dollop of crème fraîche (sour cream also works)
1 small bunch of fresh chopped chives 1 head of fennel, finely chopped
1 head frisée lettuce, finely chopped
Place the garnish in the sweet corn nage, top it with your potato-crusted oysters, and enjoy our West Coast bounty!
Why not pair it with one of favorite BC wines? Our Sommelier recommends the 2008 Painted Rock Chardonnay. This sophisticated and delicate wine pairs well with shellfish, the soft, sweet flavours of the corn and aromatic qualities of the truffle.