Oysters, Caviar and Bubbles

Name: Oysters, Caviar and Bubbles
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 oysters
Ingredients: 1 1/2 tablespoons lemon juice; 1 teaspoon minced shallot (1 small shallot); 1/2 teaspoon pink peppercorns, crushed; 2 tablespoons chilled prosecco; Pinch salt; 12 oysters on the half shell; 2 ounces hackleback, paddlefish or tobiko caviar

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Level: Intermediate

Total: 1 hr 10 min
Active: 10 min

Yield: 12 oysters

Level: Intermediate

Total: 1 hr 10 min
Active: 10 min

Yield: 12 oysters

Ingredients

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1 1/2 tablespoons lemon juice

1 teaspoon minced shallot (1 small shallot)

1/2 teaspoon pink peppercorns, crushed

2 tablespoons chilled prosecco

Pinch salt

12 oysters on the half shell

2 ounces hackleback, paddlefish or tobiko caviar

Directions

Watch how to make this recipe.

Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.