Oysters, Spinach, and Caviar

Name: Oysters, Spinach, and Caviar
Yield: 8 portions as a first course
Ingredients: 1 lemon, cut into 8 wedges; 2 large shallots, very finely chopped; 6 ounces black American caviar; 32 fresh tender small spinach leaves; 32 shucked oysters, including their liquor; ½ cup sherry vinegar

Preparation info

8
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Inspired by Jean-Marie Amat, chef at the restaurant Saint James in Bordeaux, France.

Ingredients

2 large shallots, very finely chopped
½ cup sherry vinegar
32 shucked oysters, includ

Starter
Gluten-free

Method

Marinate the shallots in the sherry vinegar overnight.
Gently warm the oysters in their liquor in a small saucepan over medium heat until their edges curl, about 30 seconds. Remove from the heat and cool. Drain.
Place the spinach leaves in a strainer, dip into boiling water, and immediately drop into ice water. Drain and pat dry.
Wrap 1 spin