Name: Curtis Stone’s oysters with Champagne and caviar
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 8
Ingredients: 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; 1½ silver-strength gelatine leaves, softened in cold water for 5 minutes; 180 ml rosé Champagne

Curtis Stone’s oysters with Champagne and caviar

Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.

Serves 8

Prep

10M

Cook

Total

11M

“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.”

Ingredients

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

1½ silver-strength gelatine leaves, softened in cold water for 5 minutes

180 ml rosé Champagne

Method

Main

1.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.

2.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.