| Level: | Easy |
| Total: | 55 min |
| Prep: | 40 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 10 large oysters (such as Pemaquid or Malpeques) shucked, reserve shells
- 1/4 cup sauerkraut (not canned), reserve 2 tablespoons juice
- Squirt lemon juice
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon chopped chives
- 1 tablespoon chopped dill
- 1 to 2 ounces black caviar, American or osetra
Instructions
- Put the oysters and their juice into a small non-reactive saute pan. Cook over moderate heat for just a minute or until the edges of the oysters curl very slightly. Lift the oysters out of the pan with a slotted spoon and set aside, keeping warm.
- Increase the heat and reduce the oyster juice, adding the sauerkraut juice plus a squirt of lemon juice. When reduced by about 1/3 add the cream and butter. Continue to reduce adding the sauerkraut until the sauce is fairly thick.
- Return the oysters and whatever liquid they have given off to the pan just to reheat. Add chives and dill. Spoon back 1 oyster and a little sauce into each warmed oyster shell.
- Top with a tiny bit of caviar.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 620 |
| Total Fat | 45 g |
| Saturated Fat | 23 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 393 mg |
| Sodium | 792 mg |
Reviews
Surprisingly DELICIOUS!!!