Oysters with White Wine Sabayon Au Gratin
Ingredients
- 12 medium oysters, shucked
- 1 medium, white part of a leek, split and washed
- 0.5 pound spinach, cleaned and washed
- 1 ounce butter
- 2 large egg yolks
- 2 tablespoons white wine
- 0.25 pound butter
- 1 cup rock salt
- Salt, white pepper and cayenne pepper, to taste
Instructions
- Remove spinach stems, wash, dry and reserved spinach leaves. Split leek in 4, lengthwise, and rinse under cold running water. Mince the leek and sweat in 1-ounce butter with the spinach. Cook until melted on medium heat, stirring continuously. Season with a pinch of salt and pepper, and mix well. Strain in a sieve when vegetables are cooked.
- In a small saucepan, melt and clarify the remaining butter, then set aside.
- Place the salt in a baking dish, open the oysters, and separate the meat from the shell by cutting the muscle that holds them. Place in a pan, and stabilize the bottom shells on the layer of rock salt. Poach oysters in their juice and place them back in their shells on a bed of the leeks and spinach mixture.
- Place the yolks and white wine in a small bowl, emulsify on medium heat and whisk this sabayon until thick and the ribbon stage is reached. Do not leave over the heat too long, or you will cook the eggs.
- Remove from the heat, incorporate clarified butter and season with salt, pepper and a small pinch of cayenne. Cover oysters with the sauce and bake under the grill until golden brown, about 2 minutes. Serve immediately.
Video
Cooking Tips for Oysters with White Wine Sabayon au Gratin
- Use Fresh Oysters: For the best flavor, ensure you use fresh, high-quality oysters. Check for any off smells and ensure they are tightly closed before shucking.
- Prep Ahead: Prepare the spinach and leek mixture in advance. This will help speed up the process when you’re ready to assemble the dish.
- Watch the Sabayon: When whisking the egg yolks and white wine for the sabayon, maintain a consistent heat and whisk continuously to avoid cooking the eggs too quickly.
- Avoid Overcooking: The oysters only need a couple of minutes under the broiler to achieve a golden brown color. Keep a close eye on them to prevent them from overcooking.
- Rock Salt Bed: Using rock salt not only stabilizes the oysters during baking but also enhances the presentation. It can also be reused if kept dry.
- Serve Immediately: For the best taste and texture, serve the oysters right after they come out of the oven while the sabayon is still warm and fluffy.
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