Vol au Vent of Choptank Oysters, Winter greens and Turnip/Apple Puree

This recipe comes from local chef and SFDC board member, Mark Haskell.

Ingredients:

Pre-made puff pastry

Turnip greens

Bacon

Onion

Fennel seed

Honey

Vinegar

Cayenne

4-5 Japanese turnips

1 crisp apple peeled and diced

1 dozen oysters

Butter, cream, salt & pepper, nutmeg

Directions:

Puff Pastry: doubled over square with hole punched out, brushed with egg wash, pre-baked.

Sauteed Turnip Greens (or kale, collards, spinach):

Saute diced bacon, add diced onion, chopped greens, crushed fennel seed, dash honey/vinegar/cayenne

Turnip/Apple Puree:

Saute turnips in butter, turning until warm, add apple, continue to turn and cook until soft enough to puree. Puree in a food mill, add a little cream or sour cream/yogurt. Season with salt & pepper, a dash of nutmeg.

Shucked Oysters sauteed with butter & garlic:

Once everything is assembled, saute garlic in butter until soft, not brown, add oysters, turn once until edges of oysters wrinkle and are hot and ready to serve.

Assemble: Puff pastry on plate with cut out hole pastry on side, put greens in hole of pastry, some puree on greens & side, put hot sauteed oysters on top of puree, garnish oysters with a bit of greens & puree