Point Reyes Oysters "Aspic"
Basics
30 oysters
1 bunch rinsed and dried watercress (8-10 ounces)
Rock salt to garnish
Oyster Cream
6 oysters
1 ounce minced shallot
Fresh lemon juice
1-1/2 cups Chalk Hill 2003 North Slope Pinot Gris
Salt and pepper to taste
Cayenne pepper to taste
Aspic
Water from the oysters (about 3 1/2 ounces)
1 sheet of gelatin
Oyster Prep
Shuck oysters, and set aside the water. Keep oysters on a towel. Wash and dry shells.
Aspic
Heat oyster water. Soak gelatin in cold water until soft and add to water. Stir gently to keep mixture clear. Set in refrigerator.
Oyster Cream
Chop oysters. Sweat shallot with Chalk Hill 2003 North Slope Pinot Gris and leave to cool. Mix together chopped oysters, shallot, lemon juice, and a few chopped watercress leaves. Season with salt and pepper, and a dash of cayenne.
Shells
Put a small quantity of oyster cream on each shell and place an oyster on top. Season with salt and pepper and cover with watercress leaves. Cover with smooth aspic and set in refrigerator.
Presentation
Serve 6 oysters per person. Sprinkle with wet rock salt.
Serve with Chalk Hill Pinot Gris.
