Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
Poached Oysters with Pickled Cucumbers and Caviar
toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar
Another Great dish for a hot summer day or family party
Mexican Shrimp Cocktail: Coctel de Camarones
in small bowl mix onion and lime juice
Let stand for 10 Minutes
In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper.
Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
Add juice mixture to shrimp mixture bowl.
Stir to blend.
Add Cilantro and Avocados.
Cover and chill for at least 1 hour
Great for parties or a light lunch
Cold Poached Salmon with Dill Sauce
Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes.
When salmon turns pink, remove it from the liquid and chill it.
Slice cucumbers very thin and place on salmon.
While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.