Oysters and Caviar
The Ingredients you will need are:
20 large Oysters, well scrubbed
Shuck the oysters and reserve the bottom shells and the liquid from the oysters. Melt the butter in a sauce pan, then add the vermouth, oysters, oyster juice, shallots, salt and pepper.
Boil for two minutes then remove the oysters with a slotted spoon and set aside. Reduce the cooking liquid by half. Add one half of the cream and continue cooking to thicken the liquid.
Cut the leeks into julienne, and blanch them in the remaining cream.
To serve, place an oyster in each shell and spoon some of the leek mixture over each oyster. Top with the reduced sauce, and spoon caviar over each oyster just before serving.
This recipe will serve 6 people as an appetizer.
This recipe served 4 people as a main course.