Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Ragout of Oysters
Ragout of Oysters
Ingredients (Serves 4)
- 24 oysters, preferably cultured
- 3 shallots, chopped
- 30 g (2 tbsp) sweet butter
- 200 mL (7/8 cup) Riesling
- 120 g (1/2 cup) batonnettes of carrots (blanched)
- 120 g (1/2 cup) whites of leeks, julienned (blanched)
- 3 egg yolks
- 150 mL (2/3 cup) heavy cream
- Chopped dillweed, fresh
- Salt and pepper to taste
Method
Open oysters, remove from shell, and reserve liquid.
Sauté for 2 minutes in butter and shallots.
Deglaze with Riesling, take out oysters and keep warm.
Add batons of carrots and leeks and heat.
Take out and add to oysters.
Reduce fond* with reserved oyster liquid.
Take reduced fond off stove and incorporate mixture of egg yolk and cream; season to taste.
Pour sauce over oysters and vegetables and sprinkle with chopped dillweed.
Wine suggestion: Claremont Riesling
*FOND:
An extraction of liquid.
