Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young

25 April 2007
Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young

Serves 10

10 Loch Fyne angel oysters
1 cucumber
150ml rice wine vinegar
100g sugar
50g avruga caviar
150ml crème fraîche
Salt and pepper

Shuck the oyster. Discard the shell and reserve the juice.

Put the rice wine vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Allow to cool.

Peel the cucumber. Using a peeler, peel long thin slices.

Place in a bowl and add the pickling liquor and allow to pickle for 15-20 minutes. Drain and put to one side.

Add the caviar to the crème fraîche and add the oyster juice. Season.

Place a small amount of cucumber on a china spoon. Place the oyster on top and spoon over the caviar crème fraîche. Stir the crème fraîche first to ensure you get a good amount of caviar.

By Simon Young, executive chef, Jumeriah Carlton Tower, London

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking