Turbot Goujonnettes And Oysters Poached In Champagne

Open the oysters and discard the water. Carefully remove the small shell fragments and detach the flesh from the mollusks. Put it on standby in a bowl; a second water will be reconstituted after 15 to 20 minutes.

Pour the oysters with their reconstituted water into a small saucepan. Add a dash of lemon juice and bring to a simmer over moderate heat for 30 seconds. Drain immediately; strain the juice into a saucepan.

Add the champagne and a pinch of pepper. Reduce to about 15 cl. Pour in the liquid cream and bring to a boil. Remove from the heat and add the salmon eggs, caviar and three spoonfuls of chopped chives. Check the seasoning and keep warm in a bain-marie.

Cut the turbot fillets into eighteen strips on the bias. Season with salt and pepper. In a frying pan, quickly brown them with the oil and butter. Reheat the oysters in the sauce.

Coat six warm serving plates with a little sauce. Place the drained turbot strips in threes, in the form of a helix; place the oysters in between. Serve immediately. Our advice : Do not replace caviar with lumps eggs. The food coloring will stain the sauce. As the fish cools quickly, preheat the plates. Warm plates, short cycle in the dishwasher or wait on a pot of boiling water... The choice is wide. Take oysters that are large enough because they shrink slightly during cooking.