FROM FARM TO PLATE


BC OYSTER BISQUE

This delectable Oyster Bisque recipe comes to us from Chef Ronald St. Pierre, Owner of Locals Restaurant in Courtenay.

Serves 6-8

INGREDIENTS

250 ml onion , brunoise
125 ml fennel , thinly shaved
250 ml celery, brunoise
30 ml garlic, minced
1 pinch saffron
200 ml white wine
250 ml potato, brunoise
1 qrt oysters, raw , rinsed
2 L fish veloute
2 L 36% whipping cream

FROM FARM TO PLATE


BC OYSTER

BISQUE

This delectable Oyster Bisque recipe comes to us from Chef Ronald St. Pierre, Owner of Locals Restaurant in Courtenay.

Serves 6-8

INGREDIENTS

250 ml onion , brunoise
125 ml fennel , thinly shaved
250 ml celery, brunoise
30 ml garlic, minced
1 pinch saffron
200 ml white wine
250 ml potato, brunoise
1 qrt oysters, raw , rinsed
2 L fish veloute
2 L 36% whipping cream

INSTRUCTIONS
1. Sweat the onion until translucent, add the celery, fennel sweat without colouring.
2. Add the garlic and saffron and cook one minute on low heat.
3. Deglaze with the wine. Reduce by half.
4. Add the oysters, veloute, potatoes, and cream. Cook until the potatoes are cooked through.
5. Blitz in the Vitamix or blender. Season. Strain. Cool.

INSTRUCTIONS
1. Sweat the onion until translucent, add the celery, fennel sweat without colouring.
2. Add the garlic and saffron and cook one minute on low heat.
3. Deglaze with the wine. Reduce by half.
4. Add the oysters, veloute, potatoes, and cream. Cook until the potatoes are cooked through.
5. Blitz in the Vitamix or blender. Season. Strain. Cool.