Chervil

Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min

Can be prepared in 45 minutes or less.

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

If you can't find fresh chervil, use fresh parsley instead.

This is delicious as an accompaniment to cooked shellfish and many white-fleshed fish.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.