Baked Oysters with Braised Leeks and Tasso Hollandaise

• Seafood

  • 12 Oysters

• Produce

  • 1 tbsp Garlic
  • 2 cups Leeks
  • 2 tbsp Parsley, fresh leaves
  • 2 tbsp Shallots

• Refrigerated

  • 3 Egg yolks, large

• Condiments

  • 1/2 tsp Hot sauce
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 12 tbsp Butter, unsalted
  • 1/4 cup Parmigiano-reggiano cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

• Liquids

  • 2 tbsp Water plus more

• Other

  • 1/2 teaspoon Essence
  • 1/4 pound tasso, finely chopped

Found on emerils.com

Description

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 cups julienned leeks (white part only, well washed)
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1/4 pound tasso, finely chopped
• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 2 tablespoons water plus more as needed
• 1/2 teaspoon hot sauce
• 1/4 teaspoon cayenne
• 12 tablespoons unsalted butter, melted
• 1 dozen shucked oysters (reserve the deeper shells - rinsed well- for baking)
• 1/2 cup panko bread crumbs
• 1/2 teaspoon Essence
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

• 3 tablespoons olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 2 cups julienned leeks (white part only, well washed) 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup dry white wine 1/4 pound tasso, finely chopped 3 large egg yolks 2 tablespoons fresh lemon juice 2 tablespoons water plus more as needed 1/2 teaspoon hot sauce 1/4 teaspoon cayenne 12 tablespoons unsalted butter, melted 1 dozen shucked oysters (reserve the deeper shells - rinsed well- for baking) 1/2 cup panko bread crumbs 1/2 teaspoon Essence 1/4 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh parsley leaves