oyster and pink salt
50 Min.

Oysters with Crémant d'Alsace Sabayon

This festive side dish pairs perfectly with a glass of Crémant d'Alsace! 

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Zutaten für

  • FR_Cremant_Alsace
    Wein und Spirituosen
    Crémant aus dem Elsass (AOC)
    25 cl Produkt ansehen
  • 0.25 shallots
  • x 3
  • 80 gr
  • Huitres
    Austern aus Marennes-Oléron IGP
    x 12 Produkt ansehen

Bring the butter to room temperature. Shuck the oysters. Pour the oyster juice into a bowl. 

  • © Nathalie Carnet Studio Sucré Salé

    Chop the shallots. 

    In a pot, add the oyster juice, Crémant, chopped shallots, and pepper. Heat and reduce the sauce by half. 

    oyster and butter
  • © Nathalie Carnet Studio Sucré Salé

    Dip the oysters in the sauce for 30 seconds, then set them on a paper towel to dry. 

    Prepare a double boiler: heat water in a large pot, then set the pot with the sauce on top. Add the egg yolks to the sauce and beat them until they form soft peaks over low heat. Once the sabayon has become frothy, add the softened butter little by little while continuing to whisk the mixture. Set aside. 

    oyster and eggs
  • © Nathalie Carnet Studio Sucré Salé

    Put the oysters back in their shells. Place them on a plate covered with crumpled aluminum foil. Cover them with the sabayon.  

    oyster and cremant
  • © Nathalie Carnet Studio Sucré Salé

    Brown them for 2 minutes under the oven grill. Make sure the sabayon does not burn. Serve immediately with a glass of chilled Crémant d'Alsace (7-8°C) . 

    Olivenöl „Vallée des Baux-de-Provence“ (AOP)
    Olivenöl „Vallée des Baux-de-Provence“ (AOP)