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Oyster poached in smoked cream with Oscietra caviar and chives

Discover the perfect combination of oyster poached in smoked cream, finished with oscietra caviar and chives.

Dennis Huwaë is co-owner and patron-cuisinier of Restaurant Daalder in Amsterdam. Especially for HANOS, Dennis worked with Debic products to create beautiful 'bites'.

Ingredients

smoking wood chips
Debic cream 40%

80gfresh chives
400mlOil

Oysters
fresh chives
chive flowers
Oscietra caviar

Preparation

  1. Use a smoking box with wood chips to smoke the cream.
  2. Seal the wood chips in a small dish inside the smoking box.
  3. Wait until the wood chips start to smoke, then add the desired amount of cream to the dish.
  4. Use cream with a high fat content, such as Debic cream.
  5. Smoke the cream for 2-3 minutes, depending on the desired intensity of the smoke flavor, to prevent it from overpowering the oyster.

  1. Blend the chives and oil for 3 minutes.
  2. Then strain the oil through a cloth.
  3. Place in the freezer.
  4. Strain again so that there is no more water in the oil.

  1. Open the oysters.
  2. Optional: clean and treat previously used larger oyster shells with gold for an impressive presentation.
  3. After smoking the smoke, gently heat the cream in a pan until it reaches a temperature of 60°C to 70°C without boiling.
  4. Add the oysters and their juice to the warmed cream, ensuring no grit gets into the mix.
  5. Remove the pan from the heat, as the cream already contains enough warmth.
  6. Place the oysters back in the shell or the gold-sprayed shells.
  7. Spoon a portion of Oscietra caviar into a bowl and add a small amount of cream.
  8. Carefully stir this together with chive oil, creating a beautiful mix of oil and cream.
  9. Pour the caviar over the oysters.
  10. Garnish the oysters with fresh chives and chive flowers.