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Seafood & Shellfish
Oysters with Champagne Sabayon
Peel the shallots and cut into thin slices. We recommend using the 'Alligator' onion cutter for a more regular, quicker result.
Melt 20 grams of butter in a non-stick frying pan. Sweat the shallots for a few minutes.
Add the button mushrooms, which have been coarsely chopped.
...
See the recipe
Serves:
3-4
Time:
45 minutes
Difficulty:
Author: Chef Philippe
12
ratings
0 comments
Ingredients:
24 big oysters, 10cl Champagne, 1.5kg coarse sea salt, 2 shallots, 20g unsalted butter, 300g button mushrooms, A few sprigs flat-leaved parsley, 4 egg yolks, 10cl Champagne (5+5), 30g unsalted butter, clarified, Salt, Espelette pepper
Method
Before starting this Oysters with Champagne Sabayon recipe, make sure you have organised all the necessary ingredients.Peel the shallots and cut into thin slices. We recommend using the 'Alligator' onion cutter for a more regular, quicker result.
Melt 20 grams of butter in a non-stick frying pan. Sweat the shallots for a few minutes.
Add the button mushrooms, which have been coarsely chopped.
...
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