Oysters, Spinach And Caviar Recipe
Ingredients
| 2 large shallots, very finely chopped | ||
| Sherry vinegar | 1/2 Cup (16 tbs) | |
| 32 shucked oysters, including their liquor | ||
| 32 fresh small tender spinach leaves | ||
| Caviar | 6 Ounce | |
| 1 lemon, cut into 8 wedges | ||
Directions
Marinate shallots in sherry vinegar overnight.
In a small saucepan over medium heat gently warm oysters in their liquor until their edges curl, about 30 seconds.
Remove from heat and cool.
Drain.
Dip the spinach leaves in a strainer into boiling water and immediately drop into ice water.
Drain and pat dry.
Wrap 1 spinach leaf around each oyster.
Arrange 4 wrapped oysters on each of 8 chilled plates.
Remove shallots from vinegar and sprinkle equally over oyster bundles.
Top each bundle with 1/2 teaspoon of caviar.
Place a lemon wedge on each plate
In a small saucepan over medium heat gently warm oysters in their liquor until their edges curl, about 30 seconds.
Remove from heat and cool.
Drain.
Dip the spinach leaves in a strainer into boiling water and immediately drop into ice water.
Drain and pat dry.
Wrap 1 spinach leaf around each oyster.
Arrange 4 wrapped oysters on each of 8 chilled plates.
Remove shallots from vinegar and sprinkle equally over oyster bundles.
Top each bundle with 1/2 teaspoon of caviar.
Place a lemon wedge on each plate
Chef
