Poached Oysters with Pickled Cucumber and Caviar

Name: Poached Oysters with Pickled Cucumber and Caviar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Starter
Ingredients: One 8-ounce cucumber—peeled, seeded and julienned; Fine sea salt; 1/4 cup cider vinegar; 2 teaspoons sugar; 1/3 cup dry white wine; 1 medium shallot, minced; 1/3 cup heavy cream or fresh cream; 4 tablespoons chilled unsalted butter, diced; 2 dozen freshly shucked large oysters with their liquor, 24 shells reserved for serving; Black caviar, for serving

Được viết bởi Gourmet de Paris

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May 6 2022

Được viết bởi Gourmet de Paris

For those who love oysters, having them to eat is always a pleasure. There are so many possible preparations and sauces to accompany oysters that you can't help but eat them! And if you add caviar, you will have an incredible starter with quality products and powerful taste.

Poached Oysters with Pickled Cucumber and Caviar

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

15 minutes

Author:

foodandwine.com

The combination of oyster and caviar is simply amazing but with the cream and cucumber sweetening the saltiness it becomes a quality recipe straight away. This dish is on a higher level and yet it is still very simple to make!

Ingredients

One 8-ounce cucumber—peeled, seeded and julienned
Fine sea salt
1/4 cup cider vinegar
2 teaspoons sugar
1/3 cup dry white wine
1 medium shallot, minced
1/3 cup heavy cream or fresh cream
4 tablespoons chilled unsalted butter, diced
2 dozen freshly shucked large oysters with their liquor, 24 shells reserved for serving
Black caviar, for serving

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Directions

In a small bowl, toss the cucumber with 1/2 teaspoon of salt and let stand for 10 minutes. Rinse and drain well in a sieve. In the bowl, stir 1/4 cup of the cider vinegar with the sugar and 1/4 teaspoon of salt. Stir in the cucumber and refrigerate for 20 minutes. Drain.
Meanwhile, in a small saucepan, combine the remaining 1/3 cup of vinegar with the wine and shallot. Boil over moderately high heat until the liquid is almost completely evaporated, 6 to 8 minutes. Add the cream and simmer over moderately low heat for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids, then return to the saucepan; discard the solids. Off the heat, whisk in the butter, a couple of pieces at a time, adding more as the previous addition is incorporated. Stir in the lime juice and season with salt. Keep warm.
Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl, 1 to 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with pickled cucumber and caviar. Serve immediately.