Champagne Poached Oysters with Seaweed Foam & Malossol Caviar



Seaweed Foam



  1. In a small pot bring the champagne to boil then put in the cardamom and dill.
  2. Lower the heat to simmer the champagne and reduce to half.
  3. Lightly poach the oysters in the champagne reduction for 30 seconds and place in oyster shell.
  4. In another pot, mix the wakame powder with milk. Bring the mixture to boil. Season and taste.
  5. Blend it with an immersion blender until foam forms.
  6. Spoon the foam into an oyster shell around the oyster.
  7. Garnish with Mt Cook Alpine Salmon Malossol Caviar.


Recipe with thanks to Chef Daniel from the One Restaurant, Christchurch

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22 May, 2024 | Posted in: News