Breviro caviar topping oysters on the half shell – gourmet, delicious and impressive!
Courtesy of Chef Chris Aerni for Imperial Caviar & Gourmet Foods.
ingredients
directions
Chives Lemon Butter Sauce: In a small saucepan, bring the white wine and shallots to boil and reduce to ¼ of the liquid. Add the cream and reduce to 12 of the volume. Keep the reduction simmering. Cut the butter into small cubes.
Oysters: Rinse and clean the oysters with a brush in cold water. Carefully shuck the oysters and add to a saucepan not losing any of its own water. Place the bottom shell on a plate. To keep the oysters level rockweed or coarse salt can be used as a support. Slowly heat the oysters to 120 degrees Fahrenheit (never boil the oysters).
Place the oysters on each half shell. With a soup spoon dress the oysters with the lemon butter sauce. Open a tin of Breviro caviar and using a pearl or horn spoon add some caviar on top of the oysters. Sprinkle some fine cut chives as a garnish and extra flavour.