Clear oysters topped with an iodized veil and cream whipped with gray mignonette, oscietra caviar

Ingredients:8/10 people

• Oysters from Claire n° 2
  20 pieces
• cream
  200g
• miniature pepper
  8 g
• gelatin sheets
  3
• Ossetra caviar
  40 g

Preparation:

I have dinner guests tonight

Here's what I'll prepare for them:

Difficulty:[usr 3]

Iodized veil:

Collect 100 g of second water from the oysters, paste with the soaked and pressed gelatin, pour into a container and set in the cold.

Coat each oyster very lightly with the iodized veil.

Put the oysters back in their shells or a Japanese spoon, top with a hint of whipped cream with pepper and Osetra caviar, cover with an oyster veil, sprinkle with mignonette pepper, top with a sprig of chervil

* Caviar is expensive, you can replace it with lump eggs or even avruga or chum (salmon)