- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 tablespoons minced garlic
- 2 cup julienned leeks, bottom part only
- 1/2 cup dry white wine
- Salt and pepper
- Tasso Hollandaise:
- 1 cup julienned tasso, rendered, reserving the fat
- 3 egg yolks
- 2 tablespoons fresh lemon juice
- 1 stick unsalted butter, melted
- Salt and white pepper
- 1 dozen raw shucked oysters, reserving their shell
- 1 cup bread crumbs
- 1 tablespoon creole seasoning
- For braised leeks: Preheat oven to 450 degrees.
- Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper.
- For the Hollandaise:
- Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters: combine the bread crumbs and creole seasoning together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden brown, about 2 to 3 minutes.
- Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.