Hosting dinner guests tonight? Here's the showstopper I'll prepare to wow them.
Difficulty: 3/5
Iodized veil: Collect 100 g of the oysters' second water, blend with soaked and pressed gelatin sheets, pour into a shallow container, and refrigerate until set.
Lightly coat each oyster with the iodized veil.
Return the oysters to their shells or Japanese spoons. Top with a quenelle of pepper-infused whipped cream and Osetra caviar, drape with another veil layer, sprinkle mignonette pepper, and finish with a chervil sprig.
*Osetra caviar is a splurge—swap for lumpfish roe, avruga, or salmon (chum) roe.
