Oysters with Caviar and Cucumber Mignonette

Peel and julienne the cucumber into -inch strips.

Mince the shallots.

Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.

In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.

To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.