How To make Oysters and Caviar
2 lb Seaweed
18 Oysters, on half shell
2 Scallions
2 oz Black caviar
2 Lemons
Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.
How To make Oysters and Caviar's Videos
Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
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Oysters & Caviar | Eat Like a Local with Chris Shepherd, Ep. 7
Little’s Oyster Bar and Josephine’s have chefs in the kitchen who could teach master classes on the science of seafood. From oyster origins to why the caviar at Little’s is so special, you’ll feel like more of an expert too the next time you dine out after watching this show. Plus, you’ll want to stick around until the end, because Josephine’s is serving up a pie with a crust that Shepherd calls “stupidly good.” It combines peanuts, peanut butter, root beer, and homemade ice cream. Shepherd told the lead chef at Josephine’s that it better NEVER come off the menu.
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Trying Oysters For The First Time W/ @NickDiGiovanni
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Niall Sabongi's Oysters - 3 Ways
Niall shows you how simple it is to shuck oysters and serve them 3 ways -
Oysters in a half shell served simply on ice with lemon or a mignonette vinaigrette
His take on Rockerfeller oysters, as he calls them, Rockers
And his Arabic style oysters flavoured with sumac and harissa.
Niall is a chef, restaurateur and fishmonger. Seafood has always been a part of his life from a very young age and he wants to ‘slap the posh’ out of eating fish and to make seafood accessible to everyone.
You can experience some of Niall’s amazing dishes in any of his three Dublin (Ireland) restaurants, Klaw, Klaw Seafood Café and Klaw, Capel Street.
As well as running three very successful restaurants, Niall owns ‘Sustainable Seafood Ireland’ which is a wholesale fish and shellfish company that supplies seafood to many of Ireland’s leading restaurants. The Urban Monger is a new project Niall will be launching very soon.
Chef Grégorie Berger prepares Oysters with Seaweed foam and Caviar at Ossiano Restaurant in Dubai
Chef Grégorie Berger prepares an oyster with a foam of sea weed, topped with dried caviar and finished with fresh Caviar, at Ossiano Restaurant in Dubai. Ossiano restaurant is one of the best fine dining restaurants in Dubai, located inside the famous hotel Atantis The Palm. More than just a restaurant, it is an immersive dining experience, where a magical underwater setting is combined with some of the world’s best food.
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Gordon Ramsay Amazed By Caviar Farm | Gordon Ramsay
Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
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