Chef de Cuisine Nicholas Nutting, On a Tofino Tradition
Every autumn, oysters are fêted around the world, for until recently it was thought that the bivalve molluscs were only safe to eat during the months with the letter “r” in their English and French names. Thankfully, that myth has been debunked! In Tofino, fresh, delicious oysters are available year round, and most often served raw and “on the half shell.”
Now in its 16th year, the Clayoquot Oyster Festival, featuring galas to tastings to farm tours, is a celebration of an important Tofino culinary and cultural tradition. On November 16th, the Pointe Restaurant will host Oysters with the “Oysterman” Brent Petkau. We’d love for you to join us, or to stop by the Pointe (or our newly licensed Driftwood Cafe lounge) any time of year to experience oysters in their element.
Read on for Chef Nicholas’s own Potato Crusted Oysters with Leek Veloute, Salsify, Truffle recipe
Potato Crusted Oysters
Leek Velouté, Salsify, Truffle
12 Cortes Island medium beach oysters (Steamed for four minutes and removed from shell)
4 medium peeled Kennebec potatoes
Salt and pepper to taste
Using a Japanese turning slicer (spaghetti cutter) cut the potatoes into long strands.
Blanch the potato in boiling salted water for two seconds, then cool and dry on a towel.
Flour and season oysters and wrap with potato to cover the complete oyster end to end.
Fry Oysters in a 350F fryer until golden brown and crispy, remove and season immediately.
o Slice into strips, blanch and toss with truffle vinegar
Truffle Vinaigrette :
o 100ml Champagne Vinegar
o 1 Scallion (diced)
o 2 Cloves Roasted Garlic
o 1tsp. Dijon Mustard
o 25ml Truffle Oil
o 5g Shaved Perigord Truffle
o 200ml Canola
o Salt & Pepper
o 2 Young Leeks (white only finely chopped)
o 1 White Onion (Diced)
o 3 Cloves Garlic (Sliced)
o 1/4lb Butter
o ½ Fresh California Bay Leaf
o 1 Sprig Thyme
o Salt & Black Pepper
o 300ml Homo Milk
o Sliced Perigord Truffles
o Chanterelle Mushrooms
o Drizzle Truffle Oil