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.
Cook until all the moisture has evaporated.
Finely chop the parsley.
Add to the mushrooms and combine. Season with salt, pepper and Espelette pepper. Set aside.
Open the oysters. Throw the water inside the oysters and set aside for a few minutes until they recreate their own moisture. Pour this 'second' moisture into a saucepan.
Add 10 cl of Champagne...
... and bring to a boil.
Remove the oysters from their shell. Take extra precaution not to damage the oysters. Rinse the shells with water and set aside.
Add the oysters into the simmering Champagne preparation.
Remove from the heat and let cool.
In an sahllow oven dish, spread a layer of coarse salt (1cm thick). Arrange the shells on top of the salt, making sure they are stable.
Pour some mushroom duxelles at the bottom of the shell.
Place a poached oyster on top.
In a sauté pan, pour the egg yolks. Add 5 cl of Champagne.
Cook over low heat, whisking constantly in 8-shaped motions.
This technique ensures the whole preparation is thoroughly combined. The eggs should not scramble! Gradually, the preparation should foam and take on a pale colour. Continue whisking.
The sabayon should start thickening. When whisking, trails appear at the bottom of the pan. Due to its thick consistency, the sabayon should take a little while before filling these trails. A good sabayon should be smooth and free from lumps.
Season with salt and Espelette pepper.
Incorporate 30 grams of clarified butter and the remaining 5 cl of Champagne.
Fill each oyster shell with this Champagne sabayon.
Make sure the sabayon does not overflow.
Place the dish under a salamandre or in the oven (grill function) for a few minutes to obtain a gratin effect.
Keep a close eye on the sabayon, as it can burn very easily.
Remove from the salamander when the surface is a light brown. Enjoy immediately.