Recipe by Dreamgoddess
This is one of my adopted recipes. I haven't prepared this yet, so would welcome any constructive comments if anyone happens to make it. For those of you who don't know what fish fumet is (I didn't!), it's basically a concentrated fish stock. I'm guessing on the prep and cook times.
- 4 tablespoons curry powder, Best Quality (Use the best curry powder that you can find. Also the freshest.)
- 4 tablespoons butter or 4 tablespoons margarine, Melted
- 2 tablespoons shallots, Minced
- 2 garlic cloves, Blanch&Pureed
- 2 cups fish fumet
- 2 cups heavy cream
- 1 lime, juice of
- 20 large wellfleet oysters
- 2 lbs whitefish trimmings
- 1 cup mushroom, Sliced
- 1 carrot, Sm, Chopped
- 1 medium white onion, Sliced Thin
- 1 cup oyster liquor
- 1 cup white wine
- 4 cups water
- 1 bay leaf
- 1 teaspoon peppercorn
- 1⁄2 teaspoon fennel seed
- 2 sprigs parsley
- 1 teaspoon fresh thyme, Minced
- 4 red bananas, Cut into 1/4-inch dice (ripe)
- 2 teaspoons serrano chilies, Minced
- 2 tablespoons corn oil
- 2 tablespoons lime juice
- 2 tablespoons cilantro, Minced
- 2 teaspoons mint, Minced
- 2 tablespoons tamarind paste
- 1⁄2 cup red bell pepper (Cut the red pepper into 1/4-inch dice.)
Directions See How It's Made
- In a very heavy skillet, saute the curry powder in the butter until fragrant.
- Stir in the shallots and garlic, and add the fumet.
- Reduce the mixture until 1/4 cup remains.
- Whisk in the cream and continue reducing until slightly thick.
- Whisk in the lime juice and salt.
- Broil or grill the oysters over pecan or mesquite until they open.
- Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
- FISH FUMET:.
- Combine all of the ingredients in a large saucepan and bring to a boil.
- Lower the heat and simmer for 40 minutes.
- Remove from the heat and let sit for another 30 minutes.
- Strain and reserve the liquid.
- BANANA SALSA:.
- Mix all of the ingredients together blending well.