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Wrapped Oyster Fritters with Apple-Mint Chutney and Passion Fruit


Wine recommendations: Since this is a recipe from South Africa, a cooler-climate South African Chardonnay, which has a pebbly, mineral character, will work well with it. Hirschowitz suggests Hamilton Russell Chardonnay, Rijks 2003 Private Cellar Chardonnay or Nederburg 2004 Chardonnay. White Burgundy, especially a more steely Chablis such as Simmonet-Fevre 2004 Premier Cru Chablis Vaillons, with just a touch of wood, also pairs well.

American/New American
Roger Voss
Number of Servings
Makes 20 appetizers
For the apple-mint chutney: 1 tablespoon olive oil 1 small onion, finely diced 2 large Granny Smith apples, peeled and diced 1 tablespoon balsamic vinegar 2 tablespoons brown sugar 3 tablespoons Mrs. Balls Chutney (you can substitute a peach-type chutney) 2 tablespoons stone ground mustard 1 small red chili, deseeded and finely diced 1 teaspoon fresh mint, chopped For the passion fruit sauce: 1/4 cup passion fruit juice (you can substitute guava or pineapple) 1/2 cup of white wine 1/2 small onion, diced 1 bay leaf 4 or 5 black peppercorns 1/2 cup heavy cream 2 tablespoons butter, chilled and diced For the batter:
1 cup all-purpose flour
1 egg
2 teaspoons salt
1 teaspoon ground nutmeg
Enough milk to make batter
Extra flour for dipping

For the oysters:
20 fresh oysters, shucked, shells reserved
4 ounces smoked trout, sliced (you can substitute smoked salmon)
Lard, olive oil or peanut oil for frying
To make the apple mint chutney: Heat oil in a pan and cook onions slowly until soft. Add all the other ingredients and let simmer until most of the liquid has evaporated. Keep warm.

To make the passion fruit sauce: Place passion fruit juice, wine, onions, bay leaf and peppercorns in a small saucepan and reduce by two-thirds. Add cream and reduce another two-thirds. Then strain into a bowl, whisk in butter and keep at room temperature.

To make the oysters: Mix all the batter ingredients together, adding milk to thicken the batter for coating. Wrap 1 oyster in a strip of trout; dredge in the flour and then in the batter. Fry in small batches, keeping the oil hot, until golden brown.

To serve: Place a small amount of warm chutney in the oyster shell (or other shells available at cooking stores). Place a fried oyster on the chutney and top with passion fruit sauce, garnish and serve.
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