Jumbo St Helen’s Pacific oysters with horseradish, pickled cucumber and Osietra caviar

Jumbo St Helen’s Pacific oysters with horseradish, pickled cucumber and Osietra caviar

By
From
Botanical
Serves
4
Photographer
William Meppem

Osietra caviar is my favourite. People often assume Beluga is the best but all types have their merits. Each variety has eggs of a different size and texture, therefore they taste different – some have a more pronounced flavour than others. Farmed caviar is now a good alternative, due to recent technology and highly skilled farming.

Ingredients

Quantity Ingredient
4 continental cucumbers
250ml Rice wine pickle
1 bunch dill, finely chopped
24 jumbo st helen’s pacific oysters, freshly shucked
120g Horseradish relish
120ml sour cream
3 eggs, hard-boiled
10 shallots, finely chopped
2 bunches chives, finely chopped
2 tablespoons osietra caviar

Method

  1. Use a vegetable peeler to peel the cucumbers, then shave lengths off them on all sides to produce long ribbons of cucumber. Cover these with the rice wine pickle and marinate for at least 20 minutes. Drain and mix with the dill.
  2. Remove the freshly shucked oysters from their lower shells. Remove the firm white muscle carefully with a sharp knife. Clean and dry the 24 shells.
  3. Place a teaspoon of horseradish relish in each shell and top with an oyster. Spread 1 teaspoon of sour cream over each oyster.
  4. Separate the cooked egg yolks and whites and chop separately. Combine together with the shallots and chives and sprinkle evenly over the oysters. Using a fork, twist the pickled cucumber ribbons into neat parcels, dry on paper towels and arrange on top of each oyster. Spoon a small amount of caviar on the very top.
  5. Serve the oysters on crushed ice with a flute of French champagne.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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