Poached Oysters with Pickled Cucumbers and Caviar
Course
Lunch
,
Side Dish
Cuisine
American
Servings
Prep Time
4
people
15
mintes
Cook Time
30
minutes
Servings
Prep Time
4
people
15
mintes
Cook Time
30
minutes
Ingredients
1
whole
cucumber
medium size, peeled and seeded
3/4
tsp
salt
kosher or sea salt
2
tsp
sugar
1/3
cup
white wine
3/4
cup
cider vinegar
1
medium
shallot
minced
1/3
cup
heavy cream
4
Tbsp
butter
chilled unsalted
2
doz
fresh oysters
with liquor
2
oz
caviar
black
2
tsp
lemoncello®
Instructions
peel and seed cucumber
julienne cucumber
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