Best 8 Oyster Velouté With Black Caviar Recipes

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

OYSTER VELOUTé WITH BLACK CAVIAR

Steps:

• In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
• Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
• About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

Steps:

• For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
• For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

OYSTERS, CAVIAR AND BUBBLES

Steps:

• Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
• Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR

Steps:

• Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
• Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
• Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE

Steps:

• Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
• Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
• In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
• Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
• Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

CHEESE STRAWS

Steps:

• Preheat the oven to 350 degrees. Mix the butter with the cheese and the seasonings in a large bowl. Add the flour and knead into a smooth dough.
• Pack the dough in batches into a cookie press and press through the flat, ridged-line opening onto an ungreased cookie sheet to form ''straws'' of about 2 1/2 to 3 inches in length.
• Bake until golden (do not let them brown) and crisp, 15 to 20 minutes. Remove from the pan with a metal spatula and let cool. Serve or store in an airtight container. (The straws are very fragile.)

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé

Steps:

• Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
• Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
• Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
• In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
• Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
• Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.