Shuck the oysters and remove from the shells. Drain the oyster juices and keep in the fridge until ready to use. Sterilize the shells by boiling them in water for 10 minutes, cool under cold water, drain, and wipe dry. Save them for the presentation of the dish.
Blend the cucumber, gin, oyster juice, lime and verjuice to a fine puree. Adjust the acidity and season and to taste.
Transfer the cucumber pulp to a double layer of muslin cloth suspended over a bowl to catch all the cucumber juice and refrigerate for 2 hours, after which, pass the cucumber liquid through a clean, double layer of muslin cloth into a clean bowl. Soften the gelatine in cold water. Gently heat
When the jelly has set, break it up with a fork and fold the brunoise of cucumber and fresh oysters through the jelly. Season to taste with salt and freshly ground pepper.
Arrange three small mounds of Maldon salt on each plate and place an oyster shell on top of each one. Spoon an oyster and some of the cucumber jelly into each shell. Place a small quenelle of sour cream on top of each oyster, top with the caviar and garnish with a sprig of chervil.
© 2005 Liam Tomlin. All rights reserved.