Gratinated oysters with Champagne sabayon recipe

Gratinated oysters with Champagne sabayon recipe

Serves 6 persons

Preparation time : 20 minutes

Cooking time : 10 minutes


INGREDIENTS

- 24 oysters Fine de Claire n3 or n2 

- 20 cl Champagne

- 5 egg yolk 

- 1 tbsp thick cream

- 100g salmon roe

- salt and pepper


METHOD

1- Open the oysters, reserving the liquid, remove the oyster from shell and place to one side. Filter the liquid and pour in a saucepan. Bring to a gentle simmer, poach for 30 seconds the oyster within the oyster water, then remove from the water and keep in the fridge.

2- Clean well the oyster shell, then place an oyster in each shell.

3- Prepare the sabayon: prepare a double boil, add the Champagne, the 5 egg yolks, season to taste, whisk well until creamy consistence, remove from the heat. And add the cream. 

4- Divide the sabayon over the oysters. Turn on the oven grill, bake it for 2 minutes until brown colour, before serving, add ½ tsp of salmon roe and serve immediately.



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