George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Huitres “Moscovite”

Loch Creran oysters with caviar pearls

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6


To make this delicious meal, you will need the following

  • 6 Portions 
  • 6 each Loch Creran oysters closed in their shell 
  • 60g Unsalted butter 
  • 30g Finely chopped shallots 
  • Ground Pepper 
  • 5cl Russian Vodka 
  • 10cl Double Cream 
  • 1 Free range egg yolk 
  • 5cl Semi whipped cream 
  • 15g Caviar Pearls 
  • Rock Salt 


  • Shuck the oysters and remove from their shells and place into a stainless steel bowl ensuring no shell is on the flesh. 
  • Place some butter into a saucepan and gently heat through, add the shallots and cook without colouring. 
  • Take the oysters and add to the shallots and cook for 30 seconds before adding the Russian Vodka. 
  • Remove the oysters and keep warm in a touch of the cooking liquor 
  • Add the double cream and reduce by one half 
  • Take off the heat and season to taste 
  • Place in the egg yolk and fold in the cream 
  • Place the cooked oysters back into their shells and nappe with sauce 
  • Glaze under a hot grill and place onto a serving plate with the rock salt as a base 
  • Garnish with the caviar pearls and serve immediately  

Prep and Cook time

Carefully 6 Oysters – 6 mins

Prep: 10 mins

Cook Time: 25 mins.


Advisory Note

 “shucking” oysters.

It would be best to use a proper shucking knife if you have one.