Oysters with champagne and caviar

By Eric Coisel, Chef Maison Prunier, France

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Ingredients

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

Details

servings 4
Level of difficulty Average
Preparation time 45mins
Cooking time 5mins
Cost Expensive

Preparation

Step 1

Open the oysters, loosen and separate shells while keeping the oyster juice. Wash the shells and dry them.

Step 2

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.