Preparation:
Preheat oven to 400F.
Place two sheets of puff pastry, one atop the other, and cut into three inch squares. Lightly butter a large baking sheet and place squares of puff pastry evenly on the baking pan. Brush top of pastry with beaten egg, as this will enhance the color.
Bake pastry until golden brown, approximately ten to fifteen minutes, remove and keep warm. In a heavy bottom sauce pan, melt butter over medium high heat. Sauté Andouille, garlic, mushrooms, green onions, tomatoes and bell pepper approximately three to five minutes, or until vegetables are wilted. Add oysters and oyster liquid and deglaze with champagne. Sauté until edges of oysters begin to curl, about two minutes.
Add heavy whipping cream, bring to a slight boil and reduce cream to one half volume. Once cream is thickened to sauce consistency, slowly add chipped butter, two to three chips at a time, swirling pan constantly until all butter is incorporated. It is important to swirl pan around burner and not to stir with a spoon, as butter may break down if hot spots occur.
Continue until all butter has been added. Season to taste using salt and pepper. Place pastry square in center of six inch serving plate, remove top half of pastry and fill with equal parts of oysters and oyster butter sauce. Top with other half of pastry and serve.
Source: Chef John Folse |
