Oysters, Spinach And Caviar
|Shallots||2 Large, finely chopped|
|Sherry vinegar||1⁄2 Cup (8 tbs)|
|Shucked oysters||32 (Including Their Liquor)|
|Spinach leaves||32 Small|
|Black american caviar||6 Ounce|
|Lemon||1 , cut into wedges|
Marinate shallots in sherry vinegar overnight.
In a small saucepan over medium heat gently warm oysters in their liquor until their edges curl, about 30 seconds.
Remove from heat and cool.
Dip the spinach leaves in a strainer into boiling water and immediately drop into ice water.
Drain and pat dry.
Wrap 1 spinach leaf around each oyster.
Arrange 4 wrapped oysters on each of 8 chilled plates.
Remove shallots from vinegar and sprinkle equally over oyster bundles.
Top each bundle with 1/2 teaspoon of caviar.
Place a lemon wedge on each plate