| ingredients |
| 12 |
Fresh
kumomoto oysters, cleaned & shucked |
| 2 |
Ounces
California Caviar Company Bourbon Infused Trout Roe |
| 4 |
Ounces applewood smoked bacon, diced |
| 1 |
Cup leeks, thinly sliced |
| 1 |
Teaspoon fresh thyme, chopped |
| 2 |
Tablespoons white wine
|
| 2 |
Tablespoons parmesan cheese, grated |
| 1/2 |
Tablespoon butter |
| 1/2 |
Tablespoon flour |
| 1/2 |
Cup heavy cream |
| 1/2 |
cup fresh breadcrumbs |
| 2 |
Tablespoons chives, chopped |
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of Bourbon Trout roe.
