Open the oysters, drain the first water, whip the cream, season with mignonette pepper.
Collect 100 g of second water from the oysters, paste with the soaked and pressed gelatin, pour into a container and set in the cold.
Coat each oyster very lightly with this iodized veil.
Put the oysters back in their shells or a Japanese spoon, top with a hint of whipped cream with pepper and Osetra caviar, cover with an oyster veil, sprinkle with cracked mignonette pepper, crown with a sprig of chervil.
* caviar is expensive, replace it with lumpfish eggs or even avruga or chum (salmon).
Of course, if you want to treat yourself I recommend you :
BELUGA Caviar
KASPIA Reserve
It is distinguished by the brightness of its eggs, also light gray to deep gray in color and their melting, buttery, soft and delicate texture, all in subtlety and great balance.
The Paris-Madeleine store
7, Place de la Madeleine
75008 – Paris
01 42 65 66 21
Kaspia.com
A creation of Chef Hubert
