Oysters with jelly
Oysters with Champagne Jelly.
45 Freshly Shucked Oysters in the half shell.
600ml of Good Champagne
6 Gelatine Leaves
1 kg rock salt
1 Pack of Watercress
Tabiko Caviar
1 Pack of Micro Greens - Red Chard
1 Remove oysters from their shells, and set aside until ready to
serve. Clean and dry shells, place on a tray.
2 Gently heat 300ml of the champagne in a sauce pan. Soak gelatine
leaves in cold water until soft, then squeeze with your hands to
remove all moisture, add to warm champagne. Stir until completely
dissolved, remove from heat, then add remaining champagne. Pour a
little into each Oyster Shell and chill until set. Pour remaining
jelly into a container to garnish.
3 Line a serving plate with rock salt, top with the oyster shells,
top jelly with reserved oysters and top with extra Jelly.
4 Top each oyster with a a sprig of watercress, chard and tabiko
caviar, to serve.
