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Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables Recipe
 
Recipe
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Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Flavors of Quebec
Total time: less than 15 minutes

Preparation time: 10 minutes
Cooking time: A few minutes

 
Difficulty: Easy
Chef's Note

A perfect prelude to a romantic evening…

"In love, you know, shellfish are your allies," said Brillat-Savarin. Full of iodine, phosphorus and trace elements, oysters are stimulants and have always been a symbol of femininity. It is said that at the time of the full moon, oysters secrete an aphrodisiac hormone - but do you dare ask your fishmonger if he knows when his oysters were collected? Eggs, used in the sabayon, are not aphrodisiacs but are rich in vitamins A and E. Eggs are an excellent source of energy and Madame de Pompadour would eat a half dozen at a time to provide herself with "strength for her work."
Ingredients
For 4 servings

- 24 oysters with their liquor
- Carrot, parsnip & leek, julienned
- 3 egg yolks
- 1 tbsp. lemon juice
- 250 g (9 oz.) melted butter
Method
  1. Open 24 oysters; set aside the flesh as well as the liquid;
  2. cook the vegetables, cut in julienne (long thin strips), "al dente" in a little of the oyster's liquid; set aside;
  3. in a blender on high speed, mix the egg yolks, lemon juice and 1 tbsp of the oyster's liquid;
  4. slowly pour in the melted butter, heated almost to boiling, with the blender running; continue to blend for 1 minute to make the sabayon light and frothy.

Finishing and presentation

  1. Preheat the broiler on its hottest setting;
  2. place in each shell 1 spoonful of julienned vegetables, 1 oyster and 1 tbsp. sabayon;
  3. place under the broiler for about 1 minute; serve immediately.
Sommelier

Trimbach Alsace Riesling

 
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