Recipe: Curried Oysters With Banana Salsa

Title: Curried Oysters with Banana Salsa
Categories: Fish/sea, Sauces, Mexican, Salsa
Yield: 4 servings

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

~------------------------------FISH FUMET---------------------------------
~-----------------------------BANANA SALSA--------------------------------
* Use the best curry powder that you can find. Also the freshest.
** Cut the red bananas into 1/4-inch dice.
*** Cut the red pepper into 1/4-inch dice.
In a very heavy skillet, saute the curry powder in the butter until
fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the
mixture until 1/4 cup remains. Whisk in the cream and continue reducing
until slightly thick. Whisk in the lime juice and salt. Broil or grill
the oysters over pecan or mesquite until they open. Remove the top shell,
pour the curry sauce over them and top with the Banana Salsa. Serve.
FISH FUMET:
Combine all of the ingredients in a large saucepan and bring to a boil.
Lower the heat and simmer for 40 minutes. Remove from the heat and let
sit for another 30 minutes. Strain and reserve the liquid.
BANANA SALSA:
Mix all of the ingredients together blending well.
From the Coyote Cafe Cookbook By Mark Miller