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Serves 6 persons
Preparation time : 20 minutes
Cooking time : 10 minutes
- 24 oysters Fine de Claire n3 or n2
- 20 cl Champagne
- 5 egg yolk
- 1 tbsp thick cream
- 100g salmon roe
- salt and pepper
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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