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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.

Wine RecommendationsChef Nieminen suggests that this heavenly starter be served with Muscadet Sur Lie from the Loire Valley, 1996 if possible.


Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1
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