John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini

  • Yield : 4 servings as an appetizer
  • Cook Time : 30m
  • Ready In : 30m
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  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves, 1 clove minced
  • 1/4 cup dry vermouth
  • 12 oysters, such as Wellfleet, shucked,
  • 1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
  • 3/4 cup fish stock or water
  • 1 cup heavy cream
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt
  • 1 ounce uni tongues (sea urchin roe)
  • 2 ounces softened butter
  • Pinch of tarragon
  • Pinch of cayenne pepper
  • 4 slices French bread, toasted and rubbed with raw garlic clove


Step 1

In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.

Step 2

Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.

Step 3

Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes. 

Step 4

Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

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