Panko- Cornmeal crusted Local Oysters, Roasted Beets Puree and Leek-Lime Mignonette
Manuel E. Acin – Banquet Chef at the Royal Sonesta Harbor Court
24 ea medium size oysters
1 ea large roasted red beet
1 ea large roasted yellow beet
1 ea large leek julienne
2 ea large limes
2 cups of panko breadcrumbs
1 cup of cornmeal
2 cups of All Purpose flour
2 cups of beaten eggs
Salt and Pepper to taste
Place the beets in a roasting pan; add ½ a cup of water, 2-3 oz of oil and a pinch of salt and pepper. Cover with aluminum foil and bake at 350 F for 45 min or until the beet are tender in the center.
While the beets are roasting, shock the oysters and place them in the cooler until they are ready to fry. Clean the oyster shells and save for service.
Slice the leek in half and cut each half in 3 and cut into thin strips (julienne) and wash in running water to take the dirt off.
Place in a bowl and add the juice of the 2 limes and let it rest in the cooler until service.
Once the beets are done, peel them, cut into small dice and blend in a bar blender, each one separately adding a little water to them to make them smooth. Season with salt and pepper to taste.
Place the puree in the cooler until service.
In 3 separate mixing bowls place the AP flour seasoned with salt and pepper to taste, one for the beaten eggs and one for the mixture of Panko and cornmeal.
Take each shocked oyster and place in the flour, then the egg and the on the panko mixture.
Deep-fry the oysters until the breadcrumbs are golden and transfer to a piece of paper towel to soak the excess oil from the oyster.
Place ½ a tsp of each of the beets puree on top of the each oyster and the follow with a little of the leek and lime mignonette.