Oysters au Gratin

Technical stages for Oysters au Gratin :

• Shuck the oysters and reserve their water.
• Remove the flesh from the shells.
• Place coarse salt on the serving dish.
• Arrange the shells flat on coarse salt after you rinsed them in fresh water before hand.
• Filter the water of the oysters and gently poach them until simmering.
• Thinly slice the shallots.
• Drain the poached oysters on paper towel.
• Filter the water of the oysters once again and reduce.
• Place the oysters back in their shell.
• Sweat the shallots in butter.
• Add the white wine and reduce.
• Add a Tablespoon of crème fraiche and mix thoroughly.
• Place 4 egg yolks and 4 tablespoons water in a saucepan.
• Whisk the sabayon on low heat by constantly stirring (making figure eights with the whisk).
• Be cautious with the heat. The yolks must not coagulate.
• Once the sabayon is whisked, incorporate the butter in pieces.
• Then add the reduced shallots, then the reduced oyster water.
• Stir and adjust seasoning.
• Using a tablespoon, cover each oyster with sabayon.
• Pass the dish under the broiler to obtain a uniform gratinée.
• Serve immediately. A treat indeed!