Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA
Shuck the oysters separating the bottom abductor mussel as well.
Cut the tops off of quail eggs with a knife and separate the yolk and the white.
Gently roll the egg yolk into each oyster shell. Place one piece of Uni in each oyster shell.
Place a spoonful of caviar into each oyster shell. Arrange oysters on top of the salt, pink peppercorns, and microgreens.
Serve immediately after assembly.
Chef Note: Any left-over Uni can be turned into Uni butter by puréeing in a food processor and adding softened butter, lemon juice, and sea salt. Roll the butter in parchment paper and freeze to be used in another dish.
Bodegas del Palacio de Fefinanes, “1583”, (oak aged) Albarino, Rias Baixas, Spain 2019.
These ingredients are earthy, briny and rich (yolk.). I would look for a wine with a bit of oak/texture to hold up to the egg but a salinity that will marry with the oyster. ~ Mary Schaffer, Assistant General Manager