Oysters with Caviar and Cucumber Mignonette
Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander. You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.
- 2 dozen oysters
- 1 salad cucumber
- 3 shallots, minced
- 2 cup Rice wine vinegar
- 1 tbl sugar
- 1 tbl coriander seeds, whole
- 3 ounce american sturgeon caviar
- 2 ham hocks
- 1 cup mirepoix, finely minced
Peel and julienne the cucumber into -inch strips.
Mince the shallots.
Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.
To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.