Ossetra Recipe

Prepare oysters and shrimp

Keep oysters cold on crushed ice until plating. If oysters are not shucked, carefully shuck and transfer each oyster with liquor into a small chilled serving shell or spoon. Gently pat cooked shrimp dry and arrange tails for presentation; chill until plating.

Just before serving, place the 2 oz of Gold Imperial oysters (with their liquor) on the chilled serving plate on a small bed of crushed ice. Arrange shrimp alongside oysters.

Make deviled eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then remove from heat, cover, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel shells and halve eggs lengthwise. Remove yolks into a bowl and mash until smooth.

To the mashed yolks add 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp smoked paprika, 1/4 tsp sea salt, and 1/8 tsp black pepper. Mix until creamy and taste-adjust. Fill the egg white halves using a spoon or piping bag for a neat presentation. Chill filled eggs until plating.

Bake Yukon Gold potato

Preheat oven to 400°F (200°C). Prick the potato with a fork several times, rub lightly with oil (optional) and place on a baking sheet. Bake until tender when pierced, about 45–55 minutes depending on size. Remove and let cool slightly.

When cool enough to handle, split the baked potato open. Fluff the interior with a fork and add 1 tbsp butter, 2 tbsp crème fraîche, 1 tsp snipped chives, 1/2 tsp kosher salt and 1/8 tsp black pepper. Mix gently to combine and form a neat quenelle or spoonful for plating. Keep warm until plating (you may hold in a low 200°F oven briefly).

If using store-bought chips, place them in a bowl and very lightly toss with 1/2 tsp white truffle oil and a pinch (1/8 tsp) fine sea salt to taste. If making homemade chips, thinly slice a small potato, rinse and dry, fry in 350°F (175°C) oil until golden, drain on paper towel, then toss with truffle oil and salt.

Arrange truffle chips artistically on the plate or nestle them against the potato for texture contrast.

On a chilled serving plate or shallow bowl, create a bed of crushed ice in the center. Place the chilled oysters (with their liquor) and shrimp on the ice. Position the deviled egg halves to one side and the warmed Yukon Gold potato quenelle on the other side.

Top the oysters or a small spoon over the potato/eggs with 1/2 tbsp Ossetra caviar, distributing delicately so each bite can encounter caviar. Garnish deviled eggs with a tiny sprinkle of smoked paprika or a small flake of caviar if desired. Tuck truffle chips beside the potato for crunch.

Serve immediately with a lemon wedge on the side for squeezing over shrimp and oysters.