"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."
Curtis Stone's oysters with Champagne and caviar
Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.
- 10 mins preparation
- 1 min cooking plus setting
- Serves 8
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Ingredients
- 24 oysters, shucked, shells reserved
- To serve: crushed ice
- 60 gm caviar (Maude uses oscietra)
- 1 tbsp yuzu juice
Champagne gelée
- 1 tbsp lemon juice
- 1½ silver-strength gelatine leaves, softened in cold water for 5 minutes
- 180 ml rosé Champagne
Method
Main
- 1For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.
- 2Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.
Notes
Drink Suggestion: H Goutorbe Cuvée Prestige NV, Champagne, France. Drink suggestion by Ben Aviram