Oysters with Caviar, Compressed Sea Beans, and Champagne Sabayon

For the Oysters:

1. Set circulator to 181°F (83°C).
2. Wash and scrub the oyster shells and pat dry.
3. Wrap the oysters together in aluminum foil and lay as flatly and evenly as possible in a sous vide pouch. Add white wine and seal.
4. Cook in water bath for 7 minutes, then remove and let cool at room temperature for 10 minutes. Chill in ice until ready to serve.
5. Rinse, clean and carefully open the shells, separating the oyster from the shell.
6. Pass the oyster jus, from the shell, through a fine mesh and reserve for the sabayon sauce.

For the Sabayon:

1. Set circulator to 145°F (63°C).
2. In a small saucepan over high heat, reduce Champagne, cracked black pepper, oyster jus, and chopped shallots, about 10 minutes. Then remove from heat.
3. Once cooled, add the beaten egg yolks and clarified butter. Mix, then transfer to a sous vide pouch and seal.
4. Cook in water bath for 45 minutes to pasteurize the egg.
5. Before serving, pour the sauce into a bowl and mix with a hand blender for up to a minute.
6. Squeeze a few lemon wedges into the blender in the final few seconds before you stop blending. Set aside.
7. Next, lay the sea beans as flat and evenly as possible in a sous-vide pouch with olive oil and seal. Allow to compress for two hours, or overnight.

To Serve:

On a bed of sea salt, carefully set the cleaned oyster shells as flat as possible. Add a small amount of the sea beans, then place the chilled fresh oyster and a top with a spoonful of the sabayon sauce. Garnish with caviar and freshly squeezed lemon. Serve immediately.

Developed by the chefs of Cuisine Solutions and CREA. Featured in Sous-Vide magazine Fall/Winter 2018.