10 dozen oysters
200 ml Prosecco
350 ml egg whites
80 ml lime juice
20 g caster sugar
100 g salmon roe
Dill tips for garnish
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.
Recipe provided by Wheelers Seafood Restaurant