Recipe courtesy of David Waltuck
Pemaquid Oysters with Sauerkraut and Caviar
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 620
- Total Fat
- 45
- Saturated Fat
- 23
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 393
- Sodium
- 792
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
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.