Oyster Aspic
Prep: 15min
|
Servings: 4
|
Cook: 30min
A oyster aspic is a recipe with fresh ingredients from the shellfish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 16 oysters (shucked by the fishmonger, keep shells)
- 250 ml clarified fish stock
- 125 ml dry champagne
- 1 tsp lemon juice
- Salt
- white pepper
- 12 g aspic powder (or gelatin)
- 2 tbsp mirepoix (finely diced)
- sour cream
- Beluga caviar (or Keta caviar)
Instructions
-
1.
Bring the fish stock to a quick boil and cook the mirepoix until just tender. Let it cool slightly. Stir together the fish stock, champagne, lemon juice, seasonings, and mirepoix; warm gently and bind with soaked gelatin. Pour some jelly into four glasses, wait briefly, then add four raw oysters to each.
-
2.
Fill the glasses with more jelly and chill in the refrigerator until fully set. Before serving, top each glass with 1 tsp crème fraîche and 1 tsp caviar. Garnish with an oyster shell and a sprig of dill; serve ice‑cold.
