Nage of Oysters and Cucumber



Nage Base

(yields 150ml)
  • 200ml Cream
  • 15g Whole unsalted butter, diced
  • 2 Shallots, finely chopped
  • 1 Garlic clove, crushed
  • 1 sprig fresh thyme
  • 75ml Noilly Prat
  • 75ml White wine
  • 100ml Fish stock

Nage of Oysters

  • 150ml Nage base (as above)
  • 12 Freshly shucked Pacific oysters and their juice
  • 150ml Fish stock
  • 1 Lemon
  • 100g Peeled cucumber, sliced into julienne on a mandolin
  • 20g Oscietra caviar
  • 4 sprigs fresh chervil
  • Salt
  • Freshly ground pepper


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 100ml fish stock, reduce by half, add the reduced cream and bring back to the boil. Remove from the heat and pass through a fine chinoise.

Strain the juice from the oysters. In a heavy-based saucepan bring the nage base, oyster juice and 150ml fish stock to the boil. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Pass the nage through a fine chinoise into a clean saucepan. Over a low heat warm the julienne of cucumber in the nage, add the oysters and warm through for 30 seconds.

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.