Belon Oyster Cocktail with Giaveri Beluga Hybrid Caviar
Time: 120 minutes
What’s more special than Maine oysters? Maine Belon oysters. With only 5,000 reaching the market every year, these salty gems deserve special preparation.
Yield: 12 servings
Rough chop green tomatoes, reserving the pickling liquid.
Rough chop 10 celery leaves and the shallot, reserve separately.
Bloom the gelatin in ice water until soft.
Shuck Belon oysters, straining off extra liquor and store on a flat tray in the refrigerator with a damp towel over the top.
Mix oyster liquor with vodka, tomato water, Tabasco, salt, green tomato pickling liquid, and sugar.
Warm mixture in a saucepan over medium heat to simmer.
Steep the remaining celery leaves for 3 minutes.
Add bloomed gelatin and strain into a metal mixing bowl. Then, place over a bowl with ice. Let cool to room temperature, then set in the refrigerator for 30 minutes.
Once the gelatin has set, whisk the gelee vigorously until it becomes fluid.
Garnish gelee with chopped green tomatoes, chopped shallot, celery leaves, and black pepper.
Place shucked oysters over crushed ice on a platter, top each with tomato gelee.
Garnish with Giaveri Beluga Caviar.
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