John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini

Ingredients

• 2 ounces butter softened
• 1 pinch cayenne pepper 
• 0.3 cup vermouth dry
• 0.8 cup fish stock 
• 4 slices bread raw french with garlic clove toasted
• 2  garlic cloves minced
• 1 cup heavy cream 
• 4 servings kosher salt 
• 1.5 teaspoons juice of lemon fresh
• 0.3 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
• 1 tablespoon olive oil extra-virgin
• 0.5 small onion minced
• 12  dozens oysters such as wellfleet, shucked,
• 1 pinch tarragon 
• 1 ounce uni tongues (sea urchin roe)
• 1 ounce uni tongues (sea urchin roe)

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Watch how to make this recipe.
2. In a large saucepan, heat the oil.
3. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes.
4. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes.
5. Add the oyster liquor and fish stock and simmer for 3 minutes.
6. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes.
7. Remove from the heat.
8. Add 1 teaspoon of the lemon juice; season with salt.
9. Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
10. Add the oysters to the sauce with a little oyster liquid and butter.
11. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
12. Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper.
13. Serve with the toasts that have been spread with the Uni Butter.