Caviar Oyster Gelée with Sour Cream

Ingredients

• 4 oysters
• 3 sheets gelatin
• 200 ml dry white wine
• 200 ml fish stock
• 2 tbsp caviar
• 2 tbsp chives rolls
• 2 tbsp Sour cream

Instructions

1. 1.

   Open the oysters and catch the seawater. Strain through a sieve. Separate the oyster meat from the shells. Soak the gelatin in cold water. Bring the wine with the fish stock and 1-2 tbsp seawater to a boil, then reduce until about half volume remains. Remove from heat, dissolve the pressed gelatin into it, and let cool. When the stock begins to set, stir in half of the caviar and chives, then divide among four glasses. Place an oyster on each gelée and pour the remaining stock over them. Chill for about 30 minutes.

2. 2.

   Before serving whisk the sour cream until creamy and spread over the gelée. Garnish with the remaining caviar and chives and serve.