Oysters And Shad Roe In Cream
|Shucked oysters||24 (With Their Juice)|
|Mushrooms||12 , cleaned and sliced|
|Shallots||3 , finely minced|
|Parsley sprigs||1 , finely minced|
|White wine||1⁄2 Cup (8 tbs)|
|Shad roe||6 (3 Pairs)|
|Sour cream||2 Tablespoon|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
Poach oysters in their own juices and transfer them to a warm place with just enough liquid to keep them moist, reserving the rest.
Butter an ovenproof dish generously and add mushrooms, shallots, parsley, wine and shad roe, arranged side by side.
Add reserved oyster juice and cover dish with buttered wax paper.
Poach the roe at 350° for 10-15 minutes, or until tender.
Put them on a heated platter and strain the liquid into a saucepan.
Reduce the liquid by half and blend in sour cream and whipped cream.
Arrange the poached oysters on the roe and brown them under the broiler.