Butter Poached Oysters

Butter Poached Oysters from Ruffino's Italian Restaurant

1 lb. butter, cut into 2" pieces

2 tbls water

2 dozen Gulf oysters

1 cup creme fraiche

1 large red onion, diced

1 cup white wine vinegar

1/2 cup water

1 cup water

4 tbls pickling spice

Cucumber caviar (see YouTube video)

Sea salt and fresh ground black pepper to taste

micro cilantro

In a small saucepan, bring the water to a boil.  Reduce the heat to a simmer and slowly whisk in the butter one piece at a time.  When all but 2 pieces of butter are incorporated, turn the heat to low and finish adding the last 2 pieces.

In another small saucepan, bring the vinegar, water, sugar, and pickling spice to a boil. Remove from heat and pour over the red onions.  When cooled to room temperature, strain the red onions.

To serve, poach the oysters a few at a time in the warm butter until their edges curl.  Place 6 on each plate and top with a teaspoon of creme fraiche.  Spoon a half teaspoon of pickled red onions and cucumber caviar on the creme fraiche.  Season with salt and pepper and garnish with micro cilantro.