Dischi Volanti: Oysters, Prosecco and Tarragon

This recipe began in a distinctly different place, with Constance Spry and a decidedly retro 1950s dish involving canned smoked oysters, béchamel and cayenne. Unfortunately, I found it impossible to make the dish suit my palate, and so it has evolved into a marriage of lighter flavours. No doubt my version will, in time, become so outdated it shall seem repugnant to future moderns, but hopefully it will do for the moment.