Champagne + Oysters + Caviar = this luxurious dish. Poaching shucked oysters in champagne leads to a meaty, silky flavor that pairs perfectly with Siberian Beluga Caviar.
1 cup chives, cut into 1/4″ sticks
1/2 cup olive oil
2 cups champagne
12 oysters, fresh & shucked, 1/2 shells reserved
Chive oil as desired
1 tin Siberian Beluga Caviar
2 lemons cut into wedges, if desired
- Prepare chives. Bring a small pot of water to a rolling boil. Add chives and blanch for 60 seconds, strain and place into an ice bath. Transfer chives to a small blender along with olive oil and blend on high speed for 1 minute.
- Pour the oil into a small mesh strainer lined with cheesecloth or a coffee filter and all to strain at room temperature overnight for best results. Oil may simply be passed through a fine mesh strainer buy may contain small bits of herbs.
- In a small saucepan gently bring the champagne to a simmer. While the champagne is heating, shuck your oysters carefully. Discard the top shell and reserve the bottom shell. Place the oysters into a small bowl on ice while working along with all their juices.
- Once the champagne has simmered use a slotted spoon and carefully drop each oyster into the champagne and turn the heat off. Let poach for 20 seconds. Remove and place back into their liquid and place into the refrigerator until cooled completely. This is a process called firming which makes the oyster swell, become more meaty and develops a wonderful silky, rich flavor.
- Once the oysters have chilled completely, use a small spoon and place the oysters back into their shells.
- Drizzle a desired amount of chive oil into the shell and top generously with the Siberian Beluga caviar. Serve immediately over crushed ice. May be served with lemon wedges if desired.