Oysters & Caviar [6] Recipe

Prepare oysters

Keep oysters cold on ice until just before serving. When ready to serve, place crushed ice on a serving platter to form a stable bed. Arrange oysters on the ice, flat side up so the liquor remains in the shell. Wipe any shell fragments from rims. Keep platter chilled.

Place lemon wedges on the platter for guests to squeeze if desired.

Char and purée pineapple

Heat a small cast-iron pan or heavy skillet over medium-high heat until smoking slightly. Brush pineapple slices lightly with olive oil. Add pineapple to the hot pan in a single layer and cook 1–2 minutes per side until dark char marks appear and the flesh softens. Remove and let cool briefly, then chop roughly and transfer to a blender or mini food processor. Pulse 4–6 times until you have a coarse purée—leave a little texture (about 1/3 cup finished). Cool to room temperature.

Combine mignonette

In a small bowl, combine the cooled charred pineapple purée, minced shallot, champagne vinegar and rice wine vinegar. Stir in sugar, kosher salt, and freshly ground black pepper until sugar and salt dissolve. Fold in chopped cilantro and chives. Taste and adjust acidity with a little more champagne vinegar or a pinch of sugar as needed. Chill in refrigerator at least 10 minutes (or up to 1 hour) to let flavors meld.

Strain option: For a smoother mignonette, press the mixture through a fine mesh sieve into a clean bowl, reserving the liquid and discarding coarse fibers. Reserve 3 tablespoons of the liquid for serving with oysters; keep the remaining small pineapple pieces to spoon as garnish if desired.

Plate oysters

Just before serving, spoon about 1/2 teaspoon of the charred pineapple mignonette onto each oyster, keeping most of the oyster liquor in the shell. Gently place a small quenelle or 4–5 grams (roughly a scant teaspoon) of chilled Siberian caviar on top of the mignonette on each oyster.

Garnish each oyster with a tiny sprig of micro cilantro or a few snipped chives if using. Arrange lemon wedges on the platter and serve immediately with toasted baguette slices or blinis on the side.

Service note: Keep oysters cold at all times. Serve the caviar chilled and do not over-salt the mignonette so the caviar flavor remains prominent.