Glazed Oysters With Osetra Caviar, Leek Fondue, Zucchini Pearls, And Lettuce Cream Recipe

Shuck oysters

Rinse oyster shells under cold water to remove grit. Hold each oyster flat side up, insert an oyster knife into the hinge, twist to pop open, then slide the knife under the top shell to free the muscle. Pour off excess liquor if cloudy, leaving approximately 1 tablespoon of oyster liquor in the shell. Place oysters on a bed of crushed ice or rock salt in their deep half shells and keep chilled.

Glaze oysters

Preheat a small skillet over low heat. Add 2 tbs unsalted butter and 1 tsp superfine sugar; stir until butter melts and sugar dissolves and begins to lightly caramelize (about 2 minutes) — do not brown. Using a pastry brush or small spoon, very lightly brush each oyster's exposed meat with the butter-sugar glaze. Alternatively, set oven broiler to high and place oysters under broiler for 45–60 seconds after glazing to set a faint glaze without overcooking.

Season the oyster shells with a tiny pinch of fine sea salt if desired. Reserve for plating. Keep caviar chilled until assembly. Serve lemon wedges alongside for guests to use sparingly.

Sweat the leeks

In a medium sauté pan over medium-low heat, melt 2 tbs unsalted butter. Add the thinly sliced leeks and a pinch of salt and cook gently, stirring occasionally, until very soft but not browned, about 10–12 minutes.

Deglaze and finish

Increase heat briefly, add 1 tbs dry white wine to deglaze and let most of the wine evaporate (1–2 minutes). Reduce heat to low, add 60 ml stock and 120 ml heavy cream, then simmer gently until mixture is thickened and velvety (about 6–8 minutes). Season with 1 tsp fine sea salt and 1 tsp white pepper. Taste and adjust seasoning. Keep warm on lowest heat while assembling.

Create pearls

Using a melon baller or small spoon, scoop small round pearls from the flesh of the small zucchini. If the zucchini are seedy, remove seeds first by cutting lengthwise and scooping seeds; then use the baller on the firm outer flesh. Aim for around 24–36 pearls total (2–3 per oyster).

Dress pearls

Toss the zucchini pearls with 1 tsp olive oil and 1/4 tsp fine sea salt just before plating to prevent water release. Keep chilled briefly; do not over-season.

Blend lettuce cream

In a blender or food processor combine 1 cup chopped butter lettuce leaves, 60 ml fresh cream, 30 ml cold water, 1/4 tsp fine sea salt, and 1/2 tsp fresh lemon juice. Puree until completely smooth and bright green, about 45–60 seconds. If the mixture is too thick, add up to 1–2 tbs (15–30 ml) cold water to achieve a spoonable, slightly pourable cream. Chill briefly if needed.

For an extra-silky texture, pass the puree through a fine mesh sieve into a bowl, pressing with a spatula. Taste and adjust salt or acidity.

Portion leek fondue

Spoon about 1 heaping teaspoon of warm leek fondue into the center of each oyster shell, creating a small nest for the oyster meat. The fondue should be warm but not hot so it won't overcook the oyster.

Add zucchini pearls and lettuce cream

Place the oyster back on top of the leek fondue (if removed to glaze, return it) and top each oyster with 2–3 zucchini pearls. Using a small spoon or squeeze bottle, dot approximately 1/2 teaspoon of lettuce cream adjacent to the pearls on each oyster (or place a small quenelle on the shell).

Caviar finish

Gently spoon about 3–4 grams (approx. 1/2 teaspoon) of Osetra caviar on top of each oyster, nestled on the pearls and near the lettuce cream. Work quickly and keep caviar chilled until the last moment to preserve texture and flavor.

Final touches

If desired, brush any exposed shell rim with a tiny amount of neutral oil to give a sheen. Garnish with a few microgreens or chive tips. Serve immediately on the ice bed with lemon wedges on the side.