Curried Oysters With Banana Salsa

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“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.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a very heavy skillet, saute the curry powder in the butter until fragrant.
  2. Stir in the shallots and garlic, and add the fumet.
  3. Reduce the mixture until 1/4 cup remains.
  4. Whisk in the cream and continue reducing until slightly thick.
  5. Whisk in the lime juice and salt.
  6. Broil or grill the oysters over pecan or mesquite until they open.
  7. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
  8. Serve.
  9. FISH FUMET:
  10. Combine all of the ingredients in a large saucepan and bring to a boil.
  11. Lower the heat and simmer for 40 minutes.
  12. Remove from the heat and let sit for another 30 minutes.
  13. Strain and reserve the liquid.
  14. BANANA SALSA:
  15. Mix all of the ingredients together blending well.

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