Poached Oysters, Plancton Marino, & Imperial Caviar
Time: 30 minutes
Treat yourself with some green and gold! The fresh wakame seaweed salad, local poached oysters, Plancton Marino, and stunning gold caviar is sure to be a hit. We recommend following our chef-approved recipe here for SUPER buttery, perfectly poached oysters.
INGREDIENTS
Yield: 25 ea
- 25 ea. Maine Seasonal Oysters
- 6 oz Wakame Seaweed Salad
- 1 tsp fresh ginger, peeled and microplaned
- 4 tbsp unsalted butter
- 5 g Plancton Marino
- 125g Imperial Gold Osetra Caviar
- 1/2 ea. lemon
PREPARATION
Step 1
In a small saucepot, add wakame seaweed salad, ginger, and butter.
Step 2
Warm over low heat to melt the butter and heat seaweed to a simmer.
Step 3
Add plancton, whisk to combine, and simmer for 2 minutes.
Step 4
Strain plancton butter through a sieve, reserving the warm seaweed salad on the side. Place strained butter back into the saucepot.
Step 5
Reserving the bottom shells, shuck and place oyster into the pot of the plancton butter, poach very gently for two minutes on low heat, to gently warm the oysters. Season with lemon juice.
Step 6
Rinse and dry the bottom shell of each oyster and arrange it on a serving dish. Use wet salt to hold the oyster shells upright on a flat plate.
Step 7
Place one poached oyster into each shell and spoon some of the plankton butter over the top.
Step 8
Top with warmed seaweed salad and a generous spoonful of Imperial Almaz Caviar.
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