Malpeque oysters atop truffled potato foam

Yield: 6 servings

Ingredients

• 1 large potato
• cream (250 milliliters)
• butter (250 grams)
• 6 large Malpeque Oysters
• 1 tablespoon white wine(125 milliliters)
• 1 shallot, finely diced
• 1 tablespoon Vermouth
• cream(125 milliliters)
• white truffle oil(25 milliliters)
• caviar (18 grams)

Preparation time is 10 min
Ease of preparation is moderate-difficult

Directions

1. Preheat oven to 400 degrees Fahrenheit
2. In a Paderno pot of boiling water cook the potato “unpeeled” until tender. Remove from water, peel the skin and puree it with cream and butter until very smooth then add the truffle oil and stir until well incorporated.
3. In a large Paderno saute pan, saute the shallots in white wine until translucent. Add the white wine to deglaze the pan then add the vermouth.
4. Dip the Malpeque oysters in this mixture for a few seconds or until they have changed their consistency to just slightly more firm than their raw state. Remove from pan and reserve. Add the cream to the remaining liquids in the pan and reduce by half. Reserve until ready to use.
5. Just before plating, flash the halibut in a 400 degree oven for 1 to 2 minutes to warm through. Place equal portions of the bacon and potato salad on each plate then top with the pan seared halibut.
6. In a separate area of the plate, place equal amounts of the truffled potato puree then place a Malpeque oyster on top of each portion of these portions which was whisked to become frothy.
7. On each of the oysters place equal amounts of the vermouth cream from the saute pan and equal amounts of the caviar then serve immediately.