Pochon bread with oyster velouté by Michel ROUX Jr.
Also on YouTube
Bridor Pochon loaf
- Bridor Pochon loaf
- 12 medium oysters
- 1 shallot sliced
- 225ml dry white wine
- 100 ml fish stock
- 3 anchovies
- 1 spring thyme
- 1 stick celery diced
- 4 tbsp crème fraîche
- White Pepper
Open all the oysters making sure to keep all juices, keep 4 for the garnish. Place in a serving bowl.
Cook the diced celery in salted boiling water, keeping it crunchy, drain and add to the garnish oyster. Simmer the white wine with the shallot and thyme for 5 mins then add the stock and anchovies, simmer again for a further 5 mins.
Now add the oysters and juice, simmer again for 5 minutes then pour into a blender and blitz until smooth, add white pepper toseasonand pass through a fine sieve, bring back to the boil, add the crème fraiche and with a hand blender mix and froth.
Pour over the garnish and serve immediately with slices of the Pochon loaf and red wine shallot butter.
- 2 large shallots, finely chopped
- 400ml strong red wine
- 1 pinch sugar
- Black pepper
- 100g best quality salted butter
Put the shallots, wine and sugar in a pan and simmer until all the wine has evaporated. Leave to cool then mix into soft butter.