Oysters and  caviar are both considered to be aphrodisiacs; combine the two and these are sure to pack a punch ! These oysters are drizzled with a champagne sauce to even further enhance the dish. You can use any black caviar you prefer but we suggest Karat Russian Osetra.

Oysters with black cavair  



  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 !