Oyster Bisque With Croutons Of Sacramento River Sturgeon Caviar

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2 tablespoons unsalted butter

1 1/2 shallots, minced

18 oysters with their liquor

1 1/4 cup dry white wine such as Sauvignon Blanc

1 1/2 teaspoons sea salt dissolved in 1/2 cup water

1 1/2 cups creme fraiche

1 teaspoon minced fresh chives

1 teaspoon minced fresh Italian parsley

1/2 teaspoon freshly ground black or white pepper

6 quarter-inch slices of baguette or brioche, toasted

6 teaspoons local caviar such as Sterling or Stoltz

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