46. OYSTER and BACON SANDWICH with HORSERADISH-YOGURT SAUCE

yields 4 Servings

1 Italian bread loaf

2 teaspoons olive oil
1 clove garlic, finely chopped
3 ounces, bacon
1 teaspoon chopped fresh tarragon leaves
½ cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
15 ounces jar of shucked oysters, strained, liquid reserved
1 tablespoon chopped fresh parsley
2 tablespoon lemon juice
3 plum tomatoes, halved lengthwise

½ cup strained yogurt
1 teaspoon horseradish
A pinch of ground saffron
Reserved oyster juice

Slice open the Italian bread loaf down one side. Scoop out the center of the loaf, leaving ½ inch of bread all around.

The filling: Pour the oil into a large skillet and fry the garlic on medium heat for 30 seconds. Add the bacon and fry for 1 minute. Stir in the tarragon and remove from the heat.

Preheat the oven to 450F. Measure the flour, salt, and pepper into a plastic bag and shake to mix well. Put about 3 oysters into the bag at the same tome, shake until well coated, then lay on top of the cooked bacon mixture. When all the oysters are coated and in the skillet, return to the heat and fry for 3 minutes on each side. Sprinkle with the parsley, lemon juice and a small amount of pepper. Spoon into the hollowed out bread.

In the same skillet, fry the tomatoes for 1 minute on each side – just to soak up the pan juices. Place the tomatoes on top of the oysters, cut side down. Close the sandwich, wrap tightly with aluminum foil, place on a baking sheet and bake for 10 minutes. Open the foil and bake for 5 minutes to crisp the bread.

The sauce: While the loaf is baking, deglaze the skillet with the reserved oyster juices. Strain and mix the liquid with the strained yogurt, horseradish, and saffron.

Remove the loaf from the oven and place on a carving board. Open the sandwich and pour the creamy sauce over the oysters, and close. Cut into 6 serving pieces.


courtesy of: Graham Kerr’s Kitchen by Graham Kerr: G.P. Putnam’s Sons, 1994