recipe for Oysters and Pearls comes from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
24 Loch Fyne Oysters
100g sea kale
Salt and pepper
Caviar Pearls and Champagne Sabayon:
20g finely chopped shallots
All the natural juice from the oysters, once opened
3 large egg yolks
30ml double cream
½ lemon for juice
1 large plum tomato
5g finely chopped chives
a medium size pan of water for blanching the tomato and
the plum tomato, chill in ice water, peel, de-seed and
cut into a small dice, set aside.
the same water, blanch the kale in boiling water for 3
- 4 minutes, strain and chill in iced water, drain and
chop into 1 cm squares, reserve.
the oysters, ensure no shell is left on the oyster, and
reserve the juices for the sabayon and place the oysters
in the fridge (the oysters can be opened up to 1 hour
before you are going to eat them) and reserve the
bottom cup shell of the oysters, scrub clean.
the sabayon, place the chopped shallots, champagne and
oyster juices in a pan and reduce over a moderate heat,
reduce until almost dry, transfer to a round bottom bowl.
the egg yolks (reserve the whites for another dish)
and add to the champagne reduction.
a pan of simmering water whisk until you create a thick
creamy sabayon (careful not to scramble the egg, only
simmer the water not boiling), add in the cream to
give a smooth nappe consistency (at this stage you
can strain the shallots out through a sieve or leave them
in for texture).
heat, place the oyster shells flat side down on a tray
under the grill to heat them up and dry off.
from the grill, turn them over and fill the cup with the
chopped kale, lightly season.
place an oyster on top and place in the oven for 2 minutes
to heat the oyster through.
the caviar, tomato and chives into the sabayon.
in the lemon juice to taste.
the oysters from the oven, spoon over the sabayon and
place back in the oven until golden brown.
on a bed of kale or rock salt.
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