Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (serves 4):Method: Open the oysters, saving the juice and the shells.
Rinse the oysters and allow to drain on kichen paper.
Rinse the shells and leave them to dry.
Sieve the oyster juice to remove any sediment or broken shell.
Poach the oysters in their juice, then place them back on the shell.
Add the champagne to the juice and reduce.
Once reduced, add the egg yolks and beat furiously until thick and fluffy. Cook gently and add the tepid butter*.
check seasoning, then arrange the sabayon on top of the oysters and garnish with chervil