Recipe by Chef Jason Bruner
If you’re on the hunt for a recipe that will make a big impression at your next dinner party, go ahead and dog-ear this page. Although this dish looks like a work of art, it’s actually super easy to put together. I fry local oysters in a batter made from local Adluh cornmeal, then accentuate their crispy saltiness with a bounty of roasted winter vegetables. Micro greens—in this case, beet sprouts—from City Roots urban farm in Columbia add the perfect elegant finishing touch. To make serving this dish easy, roast the beets and cauliflower ahead of time. Cut the vegetables and toast the quinoa before you start frying the oysters so you can assemble and serve the finished dish while the oysters are still hot.
1. In a medium skillet, pour oil to a depth of 1½ inches. Heat over medium heat until oil reaches 375°.
2. In a small bowl, stir together cornmeal and salt and pepper, to taste. In another small bowl, add buttermilk. Once oil has reached 375°, dip oysters in buttermilk; roll in cornmeal mixture to coat. Carefully place in hot oil; fry until golden brown, 2 to 4 minutes. Sprinkle with additional salt, if desired.
3. Place a tablespoon of crème fraiche on four plates; sprinkle with beets, carrots, cauliflower, quinoa and micro greens. Top with fried oysters. Serve immediately.
- To roast cauliflower florets, toss in olive oil, sprinkle with salt and pepper, and bake at 500° for 10 to 15 minutes, stirring occasionally.
- If you can’t find pre-roasted beets, you can roast your own. Scrub fresh beets and pat dry. Drizzle with olive oil, wrap tightly in foil, and bake at 400° until fork-tender, 25 to 45 minutes.
- To prepare toasted quinoa, cook quinoa according to package directions, then cook in 2 to 3 tablespoons olive oil in a skillet over medium-high heat until crunchy, stirring occasionally.
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