Recipe inspired by the Saison Froide, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.
Even though this is a warm fried dish, it’s created using “cold-tasting” ingredients, or, in other words, with molecules creating a cool taste in the mouth. Oysters, fresh coriander, wasabi, and yogurt belong to what I named the “cold-tasting” ingredient family. Furthermore, coriander belongs to the anise family, which pairs splendidly with “cold-tasting” ingredients. Many refreshing ingredients belong to the anise family (basil, sancho pepper, mint, fennel, tarragon, star anise, chervil, green apple, etc.). In this recipe, wasabi plays a refreshing role despite its spiciness, balancing the fat from the fried coating, which is nevertheless surprisingly crispy, thanks to the use of panko.
- 12 oysters (ideally the raspberry point type, preferably the largest and most isolated)
- 2 eggs
- 15 mL (1 tbs.) olive oil
- 10 mL (1 tsp.) of wasabi paste
- 100 g (1 cup) all-purpose flour
- 100 g (2 cups) panko
- 1 bunch coriander
- 500 mL (2 cups) vegetable oil
- 30 mL (1/3 cup) plain Balkan style yogurt
- In a bowl, beat eggs, olive oil and 1 tsp. of wasabi
- Place flour and panko in two separate bowls.
- In a small plate, spread the finely chopped coriander.
- Set everything aside.
- Open the oysters and place them on paper towels.
- Bread oysters one at a time. Roll each one in coriander and flour, gently tapping to remove any excess.
- Using a fork, dip each oyster into the egg/oil mixture, then roll in panko. Do this twice for each oyster.
- Place all oysters on a plate and sprinkle with breadcrumbs. (panko?)
- Heat up the oil in a frying pot. Once it reaches a high temperature, deep-fry three oysters at a time. Flip them using a fork. Cook until they turn a nice golden blond color.
Prepare a sauce to accompany the oysters. In a bowl, mix the remaining wasabi with the yogurt. Enjoy!
The effect of the "taste of cold" on beer
Just as I explained in the chapter titled “A Taste of Cold” in the first tome of Taste Buds and Molecules, “cold-tasting” ingredients affect food receptors in many ways. By decreasing the temperature of taste buds, they also decrease the temperature perception of wine and beer alike. White wines, just like our Saison Froide beer, should be served at a slightly warmer temperature than usual when accompanying dishes made with “cold-tasting” ingredients.
“Liquids harmonic trails”
To harmonize this recipe like you would with a white cru, or with anise family vines, choose our Saison Froide beer, which will burst in flavor, expressivity and minerality when paired with this anise/ “cold taste” combo.