Oysters With Caviar

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One of the most favorite delicacies in our country has long been a caviar sturgeon and salmon – black and red.
Official medicine also considers the most valuable caviar food. Protein caviar is absorbed faster and more easily than proteins contained in meat and dairy products, eggs and a lot of them – up to 32%.
Red caviar contains iodine in easily digestible form, phosphorus, iron, potassium, folic acid, polyunsaturated fatty acids, vitamins A, D, and E. All of these substances are necessary for normal metabolism of people, the prevention of atherosclerosis, strengthen bones, vision, immunity, as well as a for the youth and strength.
The reason is simple: because the eggs – a “fish eggs” which contain a complete set for the development of the embryo. This set contains it in a concentrated form, so the caviar is not even necessary to have a lot to get a good energy.
Assimilation caviar organism occurs so easily that it is prescribed to the sick and weak people as a reducing diet. That’s why in traditional medicine red caviar has always been respect – because there was no medicine and multivitamins.

Ingredients for preparing Oysters With Caviar:

Impress your guests with this easy to make yet delicious and exotic appetizer, Oysters With Caviar!

  • 2 teaspoons butter (unsalted)
  • 6 pastry shells
  • About 10-12 ounces of beluga caviar
  • 6 raw oysters, shucked
  • Freshly ground pepper to taste
  • Freshly squeezed lemon to taste
  • French bread, sliced thinly (and toasted lightly if you prefer).

Method:

  • Lightly butter the pastry shells and fill with caviar.
  • Make a hollow in the center of each and place an oyster inside.
  • Sprinkle oyster with pepper and a bit of lemon juice.
  • Serve immediately with chilled champagne and the French bread with butter on the side.
2017-07-31T12:33:29+00:00 October 24th, 2011|Tags: |

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