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Ingredients
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Oysters
Leek Fondue
Caviar Garnish
Method
Preparing the Oysters
- 1
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 2
Prepare the Oysters
Clean the oysters under cold running water, scrubbing the shells to remove any dirt or debris.
- 3
Arrange on a Baking Sheet
Place the cleaned oysters on a baking sheet, open side up. Drizzle olive oil over the oysters and sprinkle with sea salt and freshly cracked black pepper.
Making the Leek Fondue
- 4
Sauté the Leeks
Trim and slice the leeks thinly. In a saucepan, melt the unsalted butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes.
- 5
Add Liquid Ingredients
Pour in the white wine and let it simmer for about 5 minutes until reduced by half. Then add the heavy cream, thyme leaves, salt, and black pepper. Stir well and let simmer for another 5 minutes until thickened.
Roasting the Oysters
- 6
Roast the Oysters
Place the baking sheet with the oysters in the preheated oven. Roast for about 10-12 minutes, until the edges of the oysters start to curl and they are cooked through.
- 7
Add Leek Fondue
Remove the oysters from the oven and carefully spoon the leek fondue on top of each oyster.
Garnishing
- 8
Add Caviar
Top each oyster with a small dollop of caviar and sprinkle chopped chives over the top for garnish.
