Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Louisiana! These luxurious baked oysters are not just a dish, they're an experience that combines the briny freshness of perfectly cooked oysters with the rich, smoky flavors of tasso ham and a velvety hollandaise sauce. Whether you're looking to impress dinner guests or treat yourself to a gourmet indulgence, this recipe promises to elevate your cooking game and deliver a restaurant-quality appetizer right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 12 oysters, shucked
- 2 leeks, sliced
- 100g tasso, diced
- 1/2 cup hollandaise sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet lined with rock salt or a wire rack to stabilize the oysters during baking.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any sand or dirt. Slice the white and light green parts into thin half-moons.
- In a medium skillet, heat olive oil over medium heat. Add sliced leeks and cook slowly, stirring occasionally, until they become soft and slightly caramelized, about 8-10 minutes.
- Dice the tasso ham into small, uniform cubes. Add the tasso to the braising leeks and cook for an additional 3-4 minutes to render some of the fat and develop deeper flavors.
- Carefully shuck the oysters, keeping them on the half shell. Remove any shell fragments and pat the oysters dry with paper towels.
- Prepare the hollandaise sauce by whisking egg yolks, melted butter, and lemon juice over a double boiler until thick and creamy. Season with salt and white pepper.
- Place the shucked oysters on the prepared baking sheet. Top each oyster with a spoonful of the braised leeks and tasso mixture.
- Drizzle the hollandaise sauce over each oyster, ensuring an even coverage.
- Bake in the preheated oven for 8-10 minutes, or until the edges of the oysters begin to curl and the hollandaise is lightly golden and bubbling.
- Remove from the oven and let rest for 2-3 minutes. Garnish with finely chopped chives or parsley if desired.
- Serve immediately on a heated platter, ensuring each oyster remains stable and the sauce remains intact.
Tips
- Choose fresh, high-quality oysters from a reputable seafood market for the best flavor and texture.
- When shucking oysters, use a clean kitchen towel to protect your hand and a proper oyster knife to ensure safety.
- The key to perfectly braised leeks is low and slow cooking - don't rush the caramelization process.
- For the hollandaise, maintain a gentle heat to prevent the eggs from scrambling.
- If you can't find tasso ham, substitute with diced pancetta or spicy chorizo for a similar flavor profile.
- Serve immediately after baking to enjoy the oysters at their peak temperature and texture.
- Pair with a crisp white wine or champagne to complement the rich flavors of the dish.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 6g
Protein: 22g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 180mg
