“Oysters and Pearls”

Name: “Oysters and Pearls”
Yield: Makes 8 Servings
Cuisine: French
Ingredients: ¼ cup crème fraîche; 1¼ cups heavy cream; Freshly ground black pepper; 16 meaty oysters, such as Malpeque, scrubbed with a brush; 1 to 2 ounces osetra caviar; 8 tablespoons (4 ounces) unsalted butter, cut into 8 pieces; 1 tablespoon minced chives; 1½ tablespoons white wine vinegar; Remaining reserved oyster juice (from above); 1½ tablespoons minced shallots; 1¾ cups milk; 3 tablespoons dry vermouth; ¼ cup reserved oyster juice (from above); 4 large egg yolks; Kosher salt; ⅓ cup small pearl tapioca

Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Timing is important in the completion of this dish. The cooking should be a continuous process, so have the cream whipped, the water for the sabayon hot, and the remaining ingredients ready.

Ingredients

Tapioca

⅓ cup small pearl tapioca
1¾ cups milk
16 meaty

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

For the Tapioca

Soak the tapioca in 1 cup of the milk for 1 hour. (Setting it in a warm place will speed up the rehydration of the pearls.)

To Shuck the Oysters

Follow the method for shucking described. Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan.