Gillardeau Oysters Poached in Champagne with Caviar

Gillardeau Oysters Poached in Champagne with Caviar

https://www.caviar-perlita.com/

To be ordered 3 days in advance

This refined dish, showcasing the subtle pairing of Gillardeau oysters, Champagne, and caviar, requires meticulous preparation. It is recommended to place your order at least 3 days in advance to ensure the availability of the best fresh ingredients and perfect service.

Wine Pairing

To accompany these Champagne-poached oysters with caviar, here are some wine suggestions that will enhance the finesse and elegance of this dish:

Champagne:

  • Blanc de Blancs Champagne: A 100% Chardonnay Champagne, offering fresh and mineral notes that will perfectly harmonize with the oysters and caviar, accentuating the lightness and delicacy of the dish.
  • Brut Nature Champagne: A non-dosé Champagne that will preserve the purity of the flavors and the intensity of the caviar, adding a touch of liveliness.

White Wines:

  • Chablis Grand Cru: This wine offers excellent minerality and well-balanced acidity, complementing the richness and texture of the poached oysters, while providing a pleasant contrast with the caviar.
  • Sancerre: A Sauvignon Blanc from the Loire Valley with citrus and white fruit aromas, perfect for balancing the freshness of the oysters and the smoothness of the caviar.

Aromatic White Wines:

  • Gewurztraminer: A slightly sweet wine with spicy and floral notes that can add an interesting and contrasting touch to the salty flavor of the caviar and the softness of the poached oysters.

This elegant and sophisticated dish will surely be the centerpiece of your special meals. To place your order or explore more wine pairings, feel free to visit our website!

Caviar Perlita
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€32.00
VAT included 2 Hours

Gillardeau Oysters Poached in Champagne with Caviar

Ingredients (for 4 people):

  • Gillardeau Oyster Number 2 (quantity depends on the number of guests)
  • 1/2 bottle of Champagne
  • 125 g of Perlita Caviar
  • 2 g of agar-agar

Preparation:

  1. Prepare the oysters:

    • Gently open the Gillardeau oysters without breaking them, and reserve the seawater inside.

  2. Poach the oysters:

    • In a saucepan, combine the seawater from the oysters and the Champagne.
    • Heat the mixture gently without letting it boil. Once the temperature reaches around 70°C, place the oysters in the liquid and poach them for 2 to 3 minutes, depending on their size, until they are lightly cooked but still tender.
    • Remove the oysters carefully and set them aside.

  3. Reduce the cooking liquid:

    • Reduce the cooking liquid (Champagne and seawater mixture) over medium heat until it thickens slightly.
    • Strain the reduced liquid through a fine sieve to remove impurities.

  4. Prepare the jelly:

    • In a saucepan, pour the strained cooking liquid and add the agar-agar.
    • Bring to a boil and let it simmer for 1 minute to activate the agar-agar.

  5. Assemble the dish:

    • Clean the empty oyster shells and place one poached oyster in each shell.
    • Pour the jelly-like cooking liquid over the oysters and let it cool. Refrigerate the oysters for about 2 hours or until the jelly has set.

  6. Finishing and serving:

    • Just before serving, place 5 g of Perlita Caviar on each oyster for a luxurious and fresh touch.

Serve the oysters in their shells as an appetizer or for a festive meal, paired with a well-chilled glass of Champagne.

Chef's Tip: This recipe enhances the delicacy of the Gillardeau oyster, elevated by Champagne and caviar, providing a refined and elegant gastronomic experience.

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