Oysters with champagne and caviar
By Eric Coisel, Chef Maison Prunier, France
- 125 g of caviar
- 24 pieces of Irish oysters Tiamaraa No. 4
- ½ bottle of Champagne
- 2 g of agar agar
- 24 leaves baby spinach
- Ground pepper
Level of difficulty Average
Preparation time 45mins
Cooking time 5mins
Open the oysters, loosen and separate shells while keeping the oyster juice. Wash the shells and dry them.
In a saucepan put the oysters with their juice and the champagne. Heat and poach lightly (do not boil). Drain the oysters keeping the juice. Filter the juice and pour it back in the saucepan. Heat and add th agar agar as soon as it starts to boil. Stir for one minute, season with pepper only. In each oyster shell, place a leaf of baby spinach and then a poached oyster on top. Pour into each oyster the gelified juice and place in the fridge to cool.
On each oyster shell, place some caviar on top, about 5 g.
Arrange the oysters on a plate on a bed of crushed ice or a handful of salt to stabilise them.