recipe courtesy of Mike Stollenwerk, chef/owner of Fish and Fathom Seafood House
Serves 4-6 people
1 tablespoon canola oil
2 pounds fingerling potatoes
4 ounces bacon, diced
3 small shallots, minced
1 head fennel, diced
3 stalks celery, diced
30 blue island oysters, shucked, 1/2 cup liquid reserved
1 ounces sherry vinegar
1 honey crisp apple, diced
3 tablespoons butter
4 sprigs fresh thyme
¼ cup chopped parsley
salt & pepper as needed
Begin by placing the potatoes in a pot of cold water and bring to a simmer over medium heat, cook until tender. Strain and set aside until cool enough to peel. Once peeled, slice into ¼ inch rounds.
In a large sauté pan heat oil over medium heat add bacon and render until crispy.
Once bacon is crisp add shallot, fennel, celery, and thyme, sweat vegetables until tender but not browned. Add reserved oyster liquid and vinegar and reduce until liquid has evaporated.
Add the butter, sliced potato, and diced apple continue to cook over medium heat for 5 minutes until apples start to soften. Add parsley and oysters, cook for an additional minute. Season with salt and pepper as desired.
