Re: COOKING FOR ONE
OYSTERS WITH CHAMPAGNE VINEGAR AND CAVIAR
Serves 2
Your fishmonger will probably open the oysters for you if ask. Just be sure to carry them carefully and buy them the same day as your dinner.
2 tablespoons champagne vinegar or good white wine vinegar
1 tablespoon water
1 shallot peeled and chopped finely
a pinch of salt
8 fresh oysters
1 ounce of American or imported sturgeon caviar, optional
1 lemon, cut into wedges
Parsley sprigs
1. Mix the vinegar and water, add the chopped shallot and season with salt.
2. Open the oysters. This can be done with an oyster knife or flathead screwdriver. Rinse first to remove excess sand. Hold firmly with a kitchen towel, using it to stabilize the oyster and to protect your hand in case you slip.
3. Find the hinge and twist the oyster knife or screwdriver to open. Gently separate the two shells, scraping the oyster off the shells and leaving it in the larger or more attractive half.
4. Place the oysters on a cloth napkin on a large plate and spoon a little of the vinaigrette over each oyster. Top with caviar, if desired, and garnish with lemon and parsley.
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