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METHOD

Lightly poach Kingklip/firm white fish

Oysters are dried with a cloth, turned in flour and beaten egg and breadcrumbs then fried in brown butter. 

CAVIAR SAUCE
Beat egg yolks in a bowl with a dash of vinegar and a desert spoon of hot water
Place the bowl over boiling water and add half cup of butter
Whip continuously, without boiling till the sauce thickens
Season with salt and lemon juice
In the last minute before serving add caviar to the hot sauce

Serve
Place the Kingklip on a warmed plate.
Decorate the plate with a run of sauce into a pool around the Kingklip place the oysters on the sauce.

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4 Fillet of kingklip/cod
2  large tins oysters in salt water
or
12 Fresh oysters out of their shells

CAVIAR SAUCE

2 egg yolks
dash of vinegar
desert spoon full of hot water
half a cup of butter
salt and lemon juice
4T/s caviar (Lump fish)