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Ingredients

• 8 Kumumoto oysters

Vichyssoise base:

• 1 tablespoon butter
• 1 tablespoon chopped leeks
• 1 small Yukon gold potato, peeled and cut into small dice
• 1 cup cold water
• Salt
• 2 tablespoons heavy cream
• 1/2 cup packed fresh spinach, blanched and squeezed to remove excess water

Mousse:

• 5 tablespoons creme fraiche
• 1 1/4 sheets silver gelatin, bloomed

Oyster glaze:

• 1/4 sheet gelatin, bloomed

Finish:

• American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling)
• Chive blossoms, for garnish
• Fresh dill, for garnish

Description

Food Network Invites You To Try This Vichyssoise Of Kumumoto Oysters And Royal Sterling Caviar Recipe.

Food Network