Huitres “Moscovite”

Loch Creran oysters with caviar pearls

Method 

• 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