Oyster, Caviar, Tarragon Milk, and Helichrysum Vinegar
List of ingredients
Serves 4
10 g chopped preserved lemon
10 g chopped dill
1 lemon, juiced
Mixed shiso sprouts
Salt, freshly ground pepper
Oysters and Caviar
12 special-grade No. 2 oysters
40 g Kristal caviar
Tarragon Milk
250 g milk
25 g chopped tarragon
Salt, freshly ground pepper
Helichrysum Vinegar
250 ml apple balsamic vinegar
30 g sugar
10 g verbena infusion
25 g dried helichrysum flower heads
Parsley Chlorophyll
2 bunches parsley
2 L water
20 g coarse salt
Freshly ground pepper, salt
Sommelier’s tip
Chablis Premier Cru Vaillons
This oceanic and herbaceous dish calls for a bright, saline wine such as Chablis Premier Cru Vaillons. Its mineral, limestone-driven character pairs beautifully with floral and green notes in the dish. The wine’s citrusy, fresh fruit flavors balance the subtle licorice tones of the helichrysum, while the creamy texture of the tarragon milk mirrors the wine’s soft, round mouthfeel. The interplay of caviar and oyster finds its perfect echo in the wine’s lingering salinity.
Method
Oysters and Caviar
Carefully open the oysters, drain, and pat dry on paper towels. Arrange the caviar in serving dishes and place the dishes over ice to keep cool. The oysters will be plated on the tarragon milk with quenelles of caviar.
Tarragon Milk
In a small saucepan, heat the milk and season to taste. Add the chopped tarragon and bring to a boil. Remove from heat, cover, and let infuse until completely cool. Blend the milk and tarragon gently in a food processor, then strain through a fine-mesh sieve. Transfer to a smaller saucepan and tint the milk with the parsley chlorophyll. Once the mixture is smooth and warm, plate it in the bottom of a shallow bowl.
Parsley Chlorophyll
Bring the salted water to a boil. Blanch the parsley leaves thoroughly. Shock in ice water, then strain through a fine sieve. Purée the parsley with a splash of water to loosen. Season with salt and pepper. Use this chlorophyll to tint the tarragon milk.
Helichrysum Vinegar
In a saucepan, combine the apple balsamic vinegar, sugar, verbena infusion, and dried helichrysum flowers. Gently heat without exceeding 55°C, then remove from heat and allow to infuse for 24 hours. Strain through a fine sieve and store.
Finishing and Plating
Top each oyster with 3 mixed shiso sprouts. Just before serving, drizzle with olive oil and dot the plate with about ten drops of helichrysum vinegar.
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