Lightly Poached Royal Bay Oysters with Sevruga Caviar, Saffron Noodles and Lemon Butter Sauce

Name: Lightly Poached Royal Bay Oysters with Sevruga Caviar, Saffron Noodles and Lemon Butter Sauce
Yield: Serves 4
Ingredients: Sevruga caviar; Chives; Micro celery; 300 ml white wine; 12 fresh oysters; 1 cucumber; 6 black peppercorns; 3 tbsp saffron reduction; 6 egg yolks; 3 eggs; Pinch of salt; 1 tsp olive oil; 2 tbsp double cream; 250 g diced unsalted butter; Lemon juice; 600 g pasta flour; 1 sprig of thyme; 1 bay leaf; 1 shallot, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Oysters and Caviar

12 fresh oysters
1 cucumber
Sevruga caviar
Chives

Noodles

Method

Pasta

Sieve the flour and salt together and place in a food processor along with the eggs, egg yolks, saffron reduction and olive oil.
Process until the mixture comes together. Stop the machine, tip the ingredients onto a board and knead well until you have a firm smooth ball of dough.
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