Curried oysters with banana salsa Recipe

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Curried oysters with banana salsa

Artist:	_	Yield:	4
Categories:	Central American, Entrees, Exotic, Fish, Fruits, Mexican, North American, Oysters, Sauces & Dressings, Seafood, South American	Rating:	0
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Ingredients:

4	tbsp	Curry Powder, Best Quality, *
4	tbsp	Butter Or Margarine, Melted
2	tbsp	Shallots, Minced
2		Cloves Garlic, Blanch&Pureed
2	cup	Fish Fumet
2	cup	Heavy Cream
		Juice Of 1 Lime
		Salt To Taste
20		Lg Wellfleet Oysters
2	lbs	Whitefish Trimmings
1	cup	Sliced Mushrooms
1		Carrot, Sm, Chopped
1		White Onion, Md, Sliced Thin
1	cup	Oyster Liquor
1	cup	White Wine
4	cup	Water
1		Bay Leaf
1	tsp	Peppercorns
1/2	tsp	Fennel Seed
2		Sprigs Parsley
1	tsp	Fresh Thyme, Minced
4		Red Bananas, Ripe, **
2	tsp	Serrano Chiles, Minced
2	tbsp	Corn Oil
2	tbsp	Line Juice
2	tbsp	Cilantro, Minced
2	tsp	Mint, Minced
2	tbsp	Tamarind Paste
1/2	cup	Red Bell Pepper, ***

Procedures:

1	~------------------------------fish fumet--------------------------------- ~-----------------------------banana salsa-------------------------------- * use the best curry powder that you can find.
2	Also the freshest.
3	** cut the red bananas into ?inch dice.
4	*** cut the red pepper into ?inch dice.
5	In a very heavy skillet, saute the curry powder in the butter until fragrant.
6	Stir in the shallots and garlic, and add the fumet.
7	Reduce the mixture until ?cup remains.
8	Whisk in the cream and continue reducing until slightly thick.
9	Whisk in the lime juice and salt.
10	Broil or grill the oysters over pecan or mesquite until they open.
11	Remove the top shell, pour the curry sauce over them and top with the banana salsa.
12	Serve.
13	Fish fumet: combine all of the ingredients in a large saucepan and bring to a boil.
14	Lower the heat and simmer for 40 minutes.
15	Remove from the heat and let sit for another 30 minutes.
16	Strain and reserve the liquid.
17	Banana salsa: mix all of the ingredients together blending well