By John Ash
This very simple recipe lets the flavor of the oyster shine. It’s a recipe from my new book: The Hog Island Book of Fish and Seafood. It would work well with the crisp, lemony flavors and fruit of the 2021 Les Pierres Chardonnay.
2 tablespoons water
1 cup (8 ounces) unsalted butter, cut into small cubes
2 dozen extra small or small oysters, shucked, liquor reserved
1 tablespoon fresh lemon juice
Pinch of kosher salt
1 teaspoon minced fresh chives Caviar (optional, but very nice)
In a medium saucepan, bring the water to a boil over medium heat. Quickly whisk in the butter, a few cubes at a time, to make an emulsified sauce. Turn the heat to low and whisk in 1 or 2 tablespoons of reserved oyster liquor. Add the oysters, lemon juice, and a pinch of salt.
Poach the oysters until they just begin to firm, about 2 minutes. Be careful not to overcook. Gently stir in the chives and divide the oysters among 4 small, warm plates. Top with caviar, if using, and serve at once.