Recipe for Tagliatelle with Oysters and Caviar

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
20 x	oysters
300 ml	fish stock
1 tbl	white wise vinegar
2 tbl	white wine
1 x	shallot peeled and finely chopped
	sprig of parsley
	few black peppercorns
1 x	bay leaf
100 gm	butter cut into cubes and chilled
1 x	salt and freshly ground black pepper
100 gm	fresh tagliatelle cooked
	cucumber peel cut into thin strips and blanched
	lumpfish caviar for decoration
	Open oysters and carefully scoop out the flesh.
	Reserve and wash the deeper shells.
	Poach oysters in stock for 3 min.
	Drain and keep warm.
	For the sauce put vinegar wine shallot parsley peppercorns and bay leaf in a pan,
	Add 4 tbsp oyster poaching stock.
	Bring to the boil to reduce by half.
	Gradually whisk in butter until thickened.

Instructions:

Instructions: Spoon a little tagliatelle into each shell place oyster flesh on top and pour over 1 tbsp of sauce.

Decorate with cucumber strips and a tiny mound of caviar.

Artistic tangle of tagliatelle with oysters and caviar served in the deep halves of oyster shells.

Serves 4

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Tagliatelle with Olives and Broccoli :: Tagliatelle with Pancetta and Parsnips ...