Food & Wine: Poached Oysters with Pickled Cucumber and Caviar


  1. One 8-ounce cucumber—peeled, seeded and julienned

  2. Fine sea salt

  3. 1/3 cup plus 1/4 cup cider vinegar

  4. 2 teaspoons sugar

  5. 1/3 cup dry white wine

  6. 1 medium shallot, minced

  7. 1/3 cup heavy cream

  8. 4 tablespoons chilled unsalted butter, diced

  9. 2 dozen freshly shucked large oysters with their liquor, 24 shells reserved for serving
  10. Black caviar, for serving


  1. In a small bowl, toss the cucumber with 1/2 teaspoon of salt and let stand for 10 minutes. Rinse and drain well in a sieve. In the bowl, stir 1/4 cup of the cider vinegar with the sugar and 1/4 teaspoon of salt. Stir 
in the cucumber and refrigerate for 20 minutes. Drain. 

  2. Meanwhile, in a small saucepan, combine the remaining 
1/3 cup of vinegar with the wine and shallot. Boil over moderately high heat until the liquid is almost completely evaporated, 6 to 8 minutes. Add the cream and simmer over moderately low heat for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing 
on the solids, then return to the saucepan; discard the solids. Off the heat, whisk in the butter, a couple of pieces at a time, adding more as the previous addition is incorporated. Stir in the lime juice and season with salt. Keep warm.

  3. Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl, 1 to 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with 
pickled cucumber and caviar. Serve immediately.

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Recipe Credit:
Harris, S. (n.d.). Poached Oysters with Pickled Cucumber and Caviar. Retrieved October 08, 2017, from