· 26 April 2013
RATINGS
TYPE OF MEAL
Starters
DIFFICULTY
Easy
SPEED
Quick
RECIPES
Baked oyster
Serves 1 to 2 Prep time 15 minutes
Cook time 3 minutes
champagne hollandaise sauce
4 egg yolks
250g butter, cubed
10ml champagne vinegar
1 lemon wedge
salt and pepper
10ml Champagne Blanc de Blancs
3pcs Gillardeau oyster
- Prepare a bain-marie and in the top bowl, whisk egg yolks over simmering water until eggs reach a fluffy texture. Keep temperature on medium and be careful not to let the eggs solidify.
- Over medium fire, add the small cubes of butter bit by bit, whisking vigorously at the same time.
- When a cream-like texture is achieved, fold in champagne vinegar, juice from the lemon wedge, salt and pepper and lastly, add the champagne. Remove from heat.
- Top the shucked oyster with sauce mixture and bake for 3 minutes at 230°C. Remove and serve.
Nicosia says: “Champagne vinegar is the essential ingredient to this recipe. I love this condiment because it goes well with fresh oysters.”
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