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.
- Yield: 4 servings
- Difficulty: Easy
- Total: 3 hours
- Active: 30 mins
- 2 dozen oysters
- 1 cucumber
- 3 shallots, minced
- 2 cups rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon coriander seeds, whole
- 3 ounces American sturgeon caviar
- 2 ham hocks
- 1 cup mirepoix (celery, carrots, onions), finely minced
- Peel and julienne the cucumber into 1-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.