30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Turn-of-the-Century Oyster Patties
A sophisticated take on the classic, featuring pan-seared oyster patties, a luxurious saffron aioli, and a bright, acidic pickled fennel.
Total Time
60
Yield
4
Calories
450 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Skillet, Medium Bowl, Small Saucepan, Small Bowls •
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Instructions
Prepare the Pickled Fennel: Combine the White Wine Vinegar, Sugar, and Salt in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Add the Fennel and let cool. Refrigerate for at least 30 minutes.
Prepare the Saffron Aioli: Combine the Mayonnaise, bloomed Saffron (including the water), Garlic, and Lemon Juice in a small bowl. Mix well and set aside.
Drain the Oysters thoroughly, reserving any oyster liquor.
In a medium bowl, combine the Panko Breadcrumbs, Potato Starch, Egg Yolk, Heavy Cream, Smoked Paprika, and Fleur de Sel to create the Pattie Base.
Gently fold the Oysters into the Pattie Base, being careful not to overmix.
Form the mixture into 4 patties.
Heat the Clarified Butter in a large skillet over medium-high heat.
Pan-sear the patties for 2-3 minutes per side, or until golden brown and cooked through.
Serve the Oyster Patties immediately with a dollop of Saffron Aioli and a side of Pickled Fennel.
