Oyster Velouté With Black Caviar Recipes

OYSTERS, CAVIAR AND BUBBLES

Steps:

• Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
• Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

OYSTER VELOUTé WITH BLACK CAVIAR

Steps:

• In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
• Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
• About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.

VICHYSSOISE OF KUMUMOTO OYSTERS AND ROYAL STERLING CAVIAR

Steps:

• Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;
• To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.
• To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
• To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set.
• To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

Steps:

• For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
• For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

ARTICHOKE VELOUTé

Steps:

• Fill a bowl with cold water; add the lemon juice. Trim the artichoke stems. Bend back the tough outer petals until they snap off. Cut off the tops. Using a sharp-edged spoon, remove and discard the hairy chokes. Slice the artichokes and put in the water.
• Drain the artichoke slices. In a soup pot, heat the oil over medium-high heat. Add the artichoke slices and the shallots, cover and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes.
• Deglaze the pan with the white wine. Add the stock and the bouquet garni and bring to a boil. Reduce the heat and simmer until artichokes are tender, about 20 minutes. Discard the bouquet garni. In a food processor, purée the mixture in batches; strain each batch through a fine sieve, pressing solids with the back of a spoon.
• Slice each mushroom into thirds. Melt the butter in a small skillet. Add the mushrooms and sauté until golden. Set aside.
• Reheat the soup over medium-low heat. Stir in the foie gras and the cream. Season with salt and pepper. Ladle into 6 bowls and garnish each with a mushroom slice.

OYSTERS AND PEARLS

Steps:

• For the tapioca:
• Soak the tapioca in 1 cup of the milk for 1 hour. (Setting it in a warm place will speed up the rehydration of the pearls.)
• For the oysters:
• Shuck the oysters. Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan. Reserve the whole trimmed oysters and strain the oyster juice into a separate bowl. You should have about 1/2 cup of juice.
• To cook the tapioca:
• In a bowl, whip 1/2 cup of the cream just until it holds its shape; reserve in the refrigerator.
• Drain the softened tapioca in a strainer and discard the milk. Rinse the tapioca under cold running water, then place it in a small heavy pot.
• Pour the remaining 3/4 cup milk and 3/4 cup cream over the oyster trimmings. Bring to a simmer, then strain the infused liquid onto the tapioca. Discard the trimmings.
• Cook the tapioca over medium heat, stirring constantly with a wooden spoon, until it has thickened and the spoon leaves a trail when it is pulled through, 7 to 8 minutes. Continue to cook for another 5 to 7 minutes, until the tapioca has no resistance in the center and is translucent. The mixture will be sticky and if you lift some on the spoon and let it fall, some should still cling to the spoon. Remove the pot from the heat and set aside in a warm place.
• For the sabayon:
• Place the egg yolks and the 1/4 cup oyster juice in a metal bowl set over a pan of hot water. Whisk vigorously over medium heat for 2 to 3 minutes to incorporate as much air as possible. The finished sabayon will have thickened and lightened, the foam will have subsided, and the sabayon will hold a ribbon when it falls from the whisk. If the mixture begins to break, remove it from the heat and whisk quickly off the heat for a moment to recombine, then return to the heat.
• Stir the hot sabayon into the tapioca, along with a generous amount of black pepper. Mix in the crème fraîche and the whipped cream. The tapioca will be a creamy pale yellow with the tapioca pearls suspended in the mixture. Season lightly with salt, remembering that the oysters and the caviar garnish will both be salty. Immediately spoon 1/4 cup tapioca into each of eight 4- by 5- inch gratin dishes (with a 3- to 4- ounce capacity). Tap the gratin dishes on the counter so that the tapioca forms an even layer. Cover and refrigerate until ready to use, or for up to a day.
• To complete:
• Preheat the oven to 350º F.
• For the sauce:
• Combine the vermouth, the remaining reserved oyster juice, the shallots, and vinegar in a small saucepan. Bring to a simmer and simmer until most of the liquid has evaporated but the shallots are glazed, not dry. Whisk in the butter piece by piece, adding a new piece only when the previous one is almost incorporated.
• Meanwhile, place the dishes of tapioca on a baking sheet and heat in the oven for 4 to 5 minutes, or until they just begin to puff up.
• Add the oysters and the chives to the sauce to warm through.
• Spoon 2 oysters and some of the sauce over each gratin and garnish the top with a quenelle, or small oval scoop, of caviar. Serve immediately.

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE

Steps:

• Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
• Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
• In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
• Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
• Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé

Steps:

• Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
• Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
• In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
• Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
• Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

OYSTER STEW WITH CAVIAR

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot; cook, stirring, 1 minute. Add leek; cook, stirring, until soft, about 2 minutes more. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
• Add potato, and cook, stirring occasionally, 5 minutes. Stir in oyster liquor, half-and-half, and cream. Simmer until potatoes are almost tender, 8 to 10 minutes. Add oysters, and gently simmer until edges of oysters are ruffled and potatoes are tender, 3 to 5 minutes.
• Remove from heat. Stir in mascarpone; season with salt and pepper. Divide among bowls. Top each with a dollop of creme fraiche and 1 teaspoon caviar.

CAULIFLOWER VELOUTE WITH AMERICAN CAVIAR

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Measure out 3 cups cauliflower florets and set aside. Using the remaining florets and stems, add 8 cups cauliflower, heavy cream, and stock; stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside.
• Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to saucepan and bring to simmer; add lemon juice and cayenne pepper.
• Divide soup evenly among 24 small serving cups. Garnish each with reserved sauteed cauliflower florets, 1/4 teaspoon caviar, and a small tarragon leaf; serve immediately.

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR

Steps:

• Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
• Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
• Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

SPAGHETTI WITH SEAFOOD VELOUTé

Steps:

• Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
• Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
• Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
• Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
• Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
• Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
• Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.