Easy and water mouth recipe, this Oysters with Champagne Sabayon Au Gratin recipe will satisfy the most finest Gourmet!
Scale This Recipe
Servings
Ingredients
Units
12 medium
oysters, — shucked
1 medium,
white part of a , — 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
1
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. with a pinch of salt and pepper, and mix well. Strain in a sieve when vegetables are cooked.
2
In a small saucepan, melt and the remaining butter, then set aside.
3
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. oysters in their juice and place them back in their shells on a bed of the leeks and spinach mixture.
4
Place the yolks and white wine in a small bowl, 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.
5
Remove from the heat, incorporate clarified butter and season with salt, pepper and a small pinch of cayenne. oysters with the sauce and bake under the grill until golden brown, about 2 minutes. Serve immediately.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Keep oysters well chilled until the moment you serve or cook them — temperature control is everything for safety and texture. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
