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Baked oyster

epicure 26 April 2013
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Cuisine
Type of Meal
Vegetarian-friendly
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Speed

Nicosia says: “Champagne vinegar is the essential ingredient to this recipe. I love this condiment because it goes well with fresh oysters.”

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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