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Ari
Nieminen,Chef
FireBird Russian Restaurant, 365 West 46th Street, New York City,
Phone: 212-586-0244
CHILLED KUMUMOTO OYSTERS WITH
AMERICAN STURGEON CAVIAR WITH VODKA SAUCE A LA RUSSE
We all know that if you eat oysters you love longer and they are
considered to be the queens of aphrodisiac cuisine. Chef Nieminen
tops his oysters with caviar and a vodka sauce. In all cultures,
erotic and restorative powers have been attributed to eggs.
- 12
Kumumoto oysters or your favorite oyster pick
- 2
teaspoons vodka
- One-half
teaspoon lemon juice
- One-quarter
teaspoon grated horseradish
- Dash
of hot pepper sauce (Tabasco)
- Pinch
of salt and sugar
- 1
tomato, seeded and diced
- 1
teaspoon minced chives
- Coarsely
cracked black peppercorn
- 1
ounce sturgeon caviar
- 2
ounces creme fraiche
Mix
together the vodka, lemon juice, horseradish, hot pepper sauce,
salt, sugar, chives and peppercorn. Open the oysters and place
the diced tomato, then a dollop of creme fraiche then the oyster
in the shell half. Arrange six oysters on each plate and place
this plate on a larger plate covered with crushed ice. Spoon the
vodka over the oysters.
 Chef
Nieminen suggests that this heavenly starter be served with Muscadet
Sur Lie from the Loire Valley, 1996 if possible.
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