Oysters with fresh linguine, cucumber, champagne and caviar

pasta dough

1. Add the flour, egg yolks & seasoning into a food processor & process till it forms a dough.
2. Roll the pasta & cut into linguine.

oysters

1. For the Champagne cream - In a pot add the champagne, the shallots & the tarragon sprig.
2. Reduce the champagne to 100 ml.
3. Add the cream ½ the oyster juice.
4. Reduce the cream sauce by 1/2, whisk in the butter & season with salt, pepper & a squeeze of lemon.
5. Pass the sauce & add ½ the chopped chervil.
6. For the pasta & the cucumber - Blanch the pasta in boiling salted water till cooked but still al dente.
7. Cook the cucumber in a little butter till soft.
8. Combine the pasta & the cucumber & season.
9. For the oysters - Divide the rock salt between the 4 plates & place 6 oysters on each.
10. Divide the linguine & cucumber between the shells.
11. Warm the oysters in the juice & place on the linguine & cucumber in the shell.
12. Sauce each oyster add a dollop of caviar & serve garnished with chervil sprigs & wedges of lemon.