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Oyster and Idaho® Potato Bisque with Madras Curry and Caviar Potato Chips

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Recipe courtesy of Michael Kornick , Exec Chef/Owner , MK and MK North, Chicago

Ingredients

• 32 ea Oysters, shucked, save liquid
• 1 qt Fish stock
• 1 (750m1) Dry white wine
• 4 ea Shallots
• 3 ea Ripe celery
• 1 bunch Chives
• 10 sprigs Parsley
• 10 sprigs Cilantro
• 3/4 lb Butter
• 2 qts Water
• 3 ea Small Idaho potatoes
• Cayenne
• 1 Tbsp Madras curry powder
• 1 pinch Saffron
• 1 pinch Salt & pepper

Garnish

• 1 qt Frying oil
• 1 ea Idaho potato
• 2 oz Osetra caviar

Directions

1. Peel and dice the potatoes, store in cold water.
2. Brunoise (1/8" X 1/8" X 1/8") the shallots
3. Cut the chives 3/4" long
4. Dice the celery
5. Bring the fish stock to a boil, add the potatoes, cook until tender.
6. Sweat the shallots and celery in 1/8 lb butter and add the wine reduce by 1/2 add the parsley and cilantro.
7. Toast the curry and saffron in a dry pan, 15 seconds.
8. Add the spices to the vegetables.
9. Add the potatoes and fish stock.
10. Add 24 of the oysters and the liquid.
11. Puree at high speed strain and season with salt, pepper and cayenne.
12. Garnish with 1 oyster per bowl and top with the caviar chips and chives.

Caviar Chips

1. Peel the potatoes to 1 1/4" Diameter.
2. Slice on the mandolin waffle cut.
3. Heat the oil to 300 F.
4. Fry the chips crisp.
5. Top with caviar and chives.