Prepare the nage base: Place the cream into a heavy-based saucepan and over a low heat reduce it by half. Remove from the heat until ready to use.
Melt the butter in a heavy-based pan and add the shallots, garlic and thyme and sweat without colour. Pour the Noilly Prat and white wine onto the shallots and reduce until all the liquid has evaporated. Pour on the
Strain the juice from the oysters. In a heavy-based saucepan bring the nage base, oyster juice and
Place a mound of the cucumber in the centre of a warm soup bowl. Spoon three oysters around the cucumber and gently pour the nage over the oysters. Spoon the caviar on top of the cucumber and garnish with sprigs of chervil.
© 2005 Liam Tomlin. All rights reserved.