Preparation time: 15 minutes
Cooking time: A few minutes
"When I go to a restaurant, they give me 6 or 9 oysters, always presented in the same way, either plain or with a few drops of shallot vinegar. Even though I have nothing against this presentation, it becomes a little boring in the long run, which is why I put together a Pacific trilogy made up of
- A nice big raw oyster, very plump
- An oyster covered with champagne sabayon with chives and
- A crispy oyster served with lime mayonnaise.
"My mother, of Italian origin, used to make an oyster soup. I liked the idea of a hot broth with the oyster, which is why, following this line of thought, I decided to serve the oyster in a hot or warm sabayon. I prepare it with white wine and a light broth made from whitefish - not with fish stock, which is too strong. To give it a smooth creamy texture, I add a little cream and unsalted butter. Then I finish with a few drops of champagne (10 ml / 2 tsp.) per oyster and a pinch of chopped chive. Don't replace it with shallot: the flavour is too assertive for this delicate dish. I serve the sabayon in a small espresso cup or a ramekin with a coffee spoon."
If you're giving a party, you can place some spoons on a large platter, each containing an oyster covered with sabayon.
- Blend together the egg yolks and butter in a saucepan;
- season with the chives; add the white wine and fish broth;
- place over very low heat and whisk until the mixture is very light and foamy;
- add a few drops of champagne and a little cream;
- pour over the oysters and serve immediately.
Veuve Cliquot champagne
An original recipe from the Mosaic restaurant in Sydney, Australia
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