• Ingredients: 17
  • Serves: 7

Oyster pan roast with pepper croutons with finely chopped fresh parsley leaves for garnish.


For the croutons

  • 4 cups 1-inch cubes of Italian or French bread
  • 2 tbsps. olive oil
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. salt

For the pan roast

  • finely chopped fresh parsley leaves for garnish

Pesto Layer

  • Fresh herb sprigs
  • Sourdough bread slices

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



Make the croutons:

  1. Step 1 In a baking pan toss the bread cubes with the oil, the pepper, and the salt and toast them in the middle of a preheated 350°F.

    For this step you will need

  2. Step 2 oven, tossing them occasionally, for 15 minutes, or until they are golden. The croutons may be made 2 days in advance, cooled, and kept in an airtight container.

Make the pan roast:

  1. Step 3 In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until it is softened, stir in the flour, the tomatoes, the basil, the Tabasco, and the paprika, and cook the mixture, stirring, for 8 minutes.
  2. Step 4 Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half-and-half and the milk, and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot.
  3. Step 5 Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.

    For this step you will need

Nutrition information

Calories 768 Carbohydrates 88 g (29%)
Fat 28 g (44%) Protein 39 g (79%)
Saturated Fat 11 g (54%) Sodium 1,256 mg (52%)
Polyunsaturated Fat 4 g Fiber 5 g (21%)
Monounsaturated Fat 10 g Cholesterol 164 mg (55%)