Oysters with Champagne and caviar

AT A GLANCE

  • Serves 8 people

"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."

  • 24 oysters, shucked, shells reserved
  • To serve: crushed ice
  • 60 gm caviar (Maude uses oscietra)
  • 1 tbsp yuzu juice
  •  
  • Champagne gelée
  • 1 tbsp lemon juice
  • silver-strength gelatine leaves, softened in cold water for 5 minutes
  • 180 ml rosé Champagne
01   For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.
02   Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.

Topics:

SEAFOOD, CHAMPAGNE, DRINK SUGGESTION, ENTREE, LEMONS, CHEFS' RECIPES, YUZU, SPRING, OYSTERS, FAST, CAVIAR, MODERN AUSTRALIAN

Recipe:

CURTIS STONE, MAUDE, LOS ANGELES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

H GOUTORBE CUVÉE PRESTIGE NV, CHAMPAGNE, FRANCE. , suggested by BEN AVIRAM

FEATURED IN

Sep 2015

Sep 2015

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