Oysters and Salmon Caviar in Gelée
A oysters and salmon caviar in gelée is a recipe featuring fresh ingredients from the shellfish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 oysters (shucked)
- 100 g caviar
- 200 ml fish stock
- 200 ml white wine
- 5 sheets gelatin
- 4 tbsp white wine vinegar
- Salt
- white pepper
- parsley
Instructions
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1.
Soak gelatin in cold water.
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2.
Bring white wine, fish stock and vinegar to a boil, set aside and season with salt and pepper. Add gelatin and dissolve. Pour the cooled mixture into molds, swirl and pour back over. Place one parsley leaf on each base, press down and let firm up. Add oysters to the hot liquid for about 1 minute, then remove. Let remaining aspic cool until it starts to set at the edges. Distribute oysters and salmon caviar in the molds, pour aspic over so everything is covered and molds are well filled. Chill for at least 3 hours.
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3.
Serve by pouring out of the molds and garnish with parsley.
