Oyster, Gambas & Caviar

 Oyster, Gambas & Caviar

Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion.

Caviar comes from a variety of sturgeon roe, which is typically obtained through 2 caviar harvesting processes.

Once the roe is harvested from the sturgeon fiüh, the roe sacks are rubbed across a stainless steel mesh screen to separate the eggs from the membrane.

Preparation time: 40 minutes

Cooking time: 10 minutes

Rest time: 170 minutes

Servings: For 6 persons

Difficulty: Easy

Budget: €€€

Instructions:

• 6 cupped oysters n° 4
• 50 grams of caviar Paris
• 10 cl of yellow wine 
• 20 grams of fresh ginger
• 1 tablespoon of organic lemon juice
• 2 sprigs of fresh tarragon
• 20 grams of unsalted butter
• Fine salt cooking powder
• Black peppercorns from the mill
• Coarse sea salt.

To serve: 

• crushed ice
• caviar of Paris
• Some slices of lemon
• 3 tbsp of home-made Mayonaise

Preparation: 

1. Clean your oysters under cold, running water. Place an oyster cup-side down inside the tea towel, leaving the hinge of the oyster exposed.
2. Insert the oyster knife at the hinge and twist, popping the hinge. Run the knife along the top shell to release the meat.
3. Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and boiled, garnish with a couple slices of lemon wedges and serve.

Tips:

Wine: Brut Blanc de Blancs Champagne