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A recipe by Guy Savoy
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Hot oysters in their shells with champagne sabayon |
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Ingredients :
24 oysters (n°3)
2 cl dry champagne
3 eggs, separated
125 g clarified butter
chervil to garnish
Recipe :
Open the oysters, saving the juice and the shells.
Rinse the oysters and allow to drain on kichen paper.
Rinse the shells and leave them to dry.
Sieve the oyster juice to remove any sediment or broken shell.
Poach the oysters in their juice, then place them back on the shell.
Add the champagne to the juice and reduce.
Once reduced, add the egg yolks and beat furiously until thick and fluffy. Cook gently and add the tepid butter*.
check seasoning, then arrange the sabayon on top of the oysters and garnish with chervil
Serve immediately
Advice :
Clarified butter is made by melting it and discarding the sediment left at the bottom of the pan. It is purer and can be used for cooking at higher temperatures.
Recommended wine: Deutz Blanc de Blancs 1995
*The sabayon and the butter must be at the same temperature, it is the key to the recipe's success.
This recipe comes exlusive from Guy Savoy courtesy of Aufeminin.com.
Guy Savoy sur Internet
Photos : Owen Franken
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