Poached Oysters and Caviar Spoonful

Recipe Courtesy of Estate Chef Tod Kawachi


6 ea Fresh Oysters in Shell, medium to large

2 oz St Supery Sauvignon Blanc Wine

1 Tbl Crème Fraiche

½ oz Tsar Nicoulai Caviar

Dill, Chives garnish

Salt to taste





Shrub and shuck the oysters, retaining the liquor, set aside chilled. In a small sauce pan, bring the wine to a simmer until reduced by half then add the crème fraiche. Bring to a gentle simmer, then turn off the heat and add the oysters to gently poach. Serve the oysters in decorative spoons, top with a bit of the poaching crème and garnish with the Caviar and herbs.

*source sustainably farmed or wild oysters