Cold Smoked Roasted Oysters
For the oysters:
Roast Oyster at 500° until just popped
After shucking place oysters on sheet tray
Put soaked wood chips in aluminum pan and heat until Smokey place in bottom of oven on warming temp and put sheet tray in for 5 -10 minutes with door closed (longer if you prefer smokier flavor)
Will create a light Smokey flavor without creating a rubbery texture
For Soup:
2 parts fennel (bulbs only … retain some fronds for garnish)
1 part celeriac root
1 part Spanish onion
Roasted red pepper for garnish
Place in Pot and add vegetable stock and salt to taste just to cover, bring to boil and then simmer until soft
Strain stock but reserve liquid
Purée vegetables using minimal stock adding more to achieve desired consistency
Adjust salt and pepper
Garnish soup with smoked oysters, diced roasted red pepper and some chopped fennel fronds