Oyster Potato Tartlets

Oyster Potato Tartlets

Ingredients:

Canola Oil

4 cups shredded Uncooked Yukon Gold potatoes

Sea Salt and freshly ground Black Pepper

1 Egg White

1/2 Yellow Onion, finely diced

1 Garlic Clove, minced

2 TBSP Unsalted Butter

1 Leek, white parrt only, thinly sliced

1 small Fennel bulb, trimmed and thinly sliced

2 tsp Fennel Seeds

1 cup Chicken Stock

1 cup Heavy Cream

1 dozen small oysters, shucked, juices reserved

1/4 cup shredded Parmigiano-Reggiano Cheese,

Recipe:

Preheat the oven to 400 degrees Fahrenheit, Grease four 4 inch tart pans.

Rinse the potatoes under cold water and squeeze, using your hands to pres out the excess water. Sprinkle Liberally with salt and toss well. Place the potatoes in a lightly moistened  cheesecloth and squeeze out some of the potato starch and liquid. Place the potatoes in a colander to drain for 15 minutes.

In a bowl, mix the egg white, onion and garlic.  Add the shredded potato mixture and mix thoroughly. Press the potato mixture into the tart pans dividing evenly and pressing against the pan firmly. Season lightly with salt and pepper and brush lightly with oil. There should be some potato mixture remaining. Set aside. Bake the tart shells on the center rack of the over for 30 minutes.

Remove form the oven and reduce the oven to 350 degrees Fahrenheit.

Place a four quart saute pan over medium high heat, add the butter, leek, fennel and fennel seed, season with salt and pepper; cook for one to two minutes. Add the chicken stock and heavy cream, bring to a simmer. Cook until the liquid is reduced by half, about 10 minutes. Add the oysters and oyster juices, cook for one minute then remove from the heat.

Divide the oyster misture among the tart shells. Top with any additional shredded potato mixture and the Parmigiano-Reggiano cheese. Place the tartlets back into the oven and cook until the top crust is golden brown, about 10  to 1 2 minuutes. 

Serve warm