Poached Oysters with Russian Osetra Caviar & Champagne Sauce

Oysters and caviar are both considered to be aphrodisiacs; combine the two and these are sure to pack a punch ! 

Ingredients

• 12 fresh Oysters in their shells
• 10 fl oz. fish stock
• 10 fl. oz dry Champagne
• 2 tbsp. Creme Fraicheor Double Cream
• 2 oz. diced butter
• 5 oz.STUR Royal Osetra Caviar
• Salt & pepper to taste

Directions

1. Wash the oysters and open them with a short sharp knife over a bowl, retaining the liquid from the shells. Cut the muscle and remove the oysters, stand up in a sieve over a bowl. Keep the shells apart and wash them thoroughly.
2. In a saucepan, bring the oyster juice, fish stock, Champagne and seasoning briskly to a boil and allow the sauce to reduce. Stir in two tablespoons of creme fraiche or double cream until boiling, then add the oysters for one minute. Remove the oysters with a slotted spoon to keep warm.
3. Strain, return to saucepan and return to a boil. Remove sauce from heat, whisk in diced butter until smooth and then add a glass of champagne and whisk again to lighten the sauce.
4. On a warm serving dish, spread a generous layer of rock salt. Place half the shells onto it and place an oyster in each: spoon on the sauce and top each oyster with a teaspoon of caviar.

  Serves 4  -   Serve with a brute Champagne and Enjoy !