Oysters in champagne jelly
If you are hosting a party, start your dinner with oysters in champagne jelly. A festive appetizer.
1. Soften the gelatine leaves in a bowl of cold water.
2. Open the oysters with a shucking knife, and remove them form their shells. Prepare over a bowl in order to collect oyster juice. Filter it and pour in a saucepan. Add champagne, and bring to a boil. Poach the oysters for 30 seconds. With a slotted spoon remove them and place them back in their shells.
3. Off the heat, dissolve the squeezed gelatine leaves in the warm champagne mixture and stir.
4. Pour the champagne jelly evenly in the shells. Leave to cool. Refrigerate for at least 2 hours. Rinse, pat dry and mince dill.
5. Pour coarse salt in the plates. Arrange the oysters on the coarse salt, and make sure it is stable.
6. Sprinkle with Espelette pepper and salmon eggs. Decorate with sprigs of dill. Serve fresh.
Photo credit: Sucré Salé
