Pemaquid Oysters with Sauerkraut and Caviar

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 10 large oysters (such as Pemaquid or Malpeques) shucked, reserve shells
  • 1/4 cup sauerkraut (not canned), reserve 2 tablespoons juice
  • Squirt lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped dill
  • 1 to 2 ounces black caviar, American or osetra
Directions
  • Put the oysters and their juice into a small non-reactive saute pan. Cook over moderate heat for just a minute or until the edges of the oysters curl very slightly. Lift the oysters out of the pan with a slotted spoon and set aside, keeping warm.

  • Increase the heat and reduce the oyster juice, adding the sauerkraut juice plus a squirt of lemon juice. When reduced by about 1/3 add the cream and butter. Continue to reduce adding the sauerkraut until the sauce is fairly thick.

  • Return the oysters and whatever liquid they have given off to the pan just to reheat. Add chives and dill. Spoon back 1 oyster and a little sauce into each warmed oyster shell.

  • Top with a tiny bit of caviar.


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