Oysters, Watercress cream and Caviar

In this dish, the iodine of the oysters is enhanced by the acidity of the watercress, while the taste and texture of the caviar soften the whole.

The fresh almond notes and lovely texture of Kristal® caviar pair perfectly with this recipe. The oyster and caviar duo is a classic.




Wash and thin out the watercress.

Peel and chop the shallot.

In a saucepan, heat the olive oil and sweat the shallot.

Add the watercress and stock, bring to the boil and cook for 10 minutes.

Add the cream and blend to a smooth velouté.

Open the oysters and top with the watercress cream.

Add a dollop of caviar and serve.