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Main Course
Hot oysters in Crémant d'Alsace sabayon
by t
Published on 09.15.2021
5 minutes
Moderate
Easy
For 6
people.
Always deliciously funny, Nicolas Rieffel and his colleagues show you how to makeHot oysters in Crémant d'Alsace sabayon. And when you find the President and the General Manager behind the stove, it is also delicious... to watch!
The ideal combination? Without question, theCrémant d'Alsace "Grand Prestige. The unctuousness of its foam, its fine bubble, its vivacity and its delicate aromas of raspberries, dried fruits and brioche underline the delicacy of this starter.
Ingredients
Preparation:
-
Preparation of the oysters
Open the oysters. Keep the juice and the shells. -
Preparation of the oyster juice reduction
Chop the shallot. Put the oyster juice, the Crémant d'Alsace, the chopped shallot and the cayenne pepper in a saucepan. Reduce by half. Dip the oysters for 30 seconds in this reduction. Remove them and set them aside. -
Preparation of spinach with oysters
Prepare the spinach by blanching the leaves for 1 minute in boiling water with a handful of coarse salt. Cool immediately in ice water. Drain the spinach leaves on a dry cloth. Wrap the oysters in the spinach leaves and place them in their shells. -
Preparation of the sabayon
Add the egg yolks to the reduction. Whisk them in a double boiler. When the sabayon has risen and is frothy, add the butter, mixing well to obtain the sabayon. -
Cooking oysters
Coat the oysters with sabayon. Bake them in the oven under the broiler for about 2 minutes. Watch the cooking so that the sabayon does not blacken. Serve hot with a glass of Crémant Grand Prestige.
We were just talking about that!
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