Lightly poached Royal Bay oysters with Sevruga caviar, saffron noodles and lemon butter sauce recipe
Ingredients - Oysters and Caviar - 12 fresh Oysters - 1 Cucumber - Sevruga Caviar - Chives - Micro Celery - Butter Sauce - 300 ml White Wine - 6 Black
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Cooking tools:
- Food processor
- Pasta machine
- Rolling pin
- Oyster knife
- Fine-mesh sieve
- Sifter
- Carving fork
- Wooden dowel
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Stove
- Mixing bowl
- Colander
- Spoon
- Slotted spoon
- Plastic wrap
- Kitchen towel
- Plate
Ingredients
- Oysters: 12 fresh
- Cucumber: 1
- Sevruga Caviar
- Chives
- Celery: Micro
- White Wine: 300 ml
- Black Peppercorns: 6
- Thyme: 1 sprig of
- Bay Leaf: 1
- Shallot: 1
- Cream: 2 tbsp double
- Unsalted Butter: 250 g diced
- Lemon Juice
- Flour: 600 g pasta
- Salt: Pinch of
- Egg: 3
- Egg: 6
- Saffron: 3 tbsp
- Olive Oil: 1 tsp
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