Oysters Natural with Prosecco Foam and Salmon Caviar - Chef Recipe by Wade Woolhouse

Ingredients

10 dozen oysters
200mL Prosecco
350mL egg whites
80mL lime juice
20 g caster sugar
100 g salmon roe
Dill tips for garnish

Method

Place Prosecco, egg whites, lime juice and sugar in a medium sized mixing bowl.

Using a whisk, beat all ingredients until combined and sugar has dissolved.

Place mixture into a siphon gun, loaded with three nitrous oxide bulbs. Shake well before application.

Apply foam from siphon gun directly to natural oysters, garnish with four or five pearls of salmon roe per oyster and finish with dill tips for contrast.