Oysters Au Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 oysters
- 250 ml fish stock
- 250 ml sauce (white wine sauce)
- 2 dashes champagne
- 2 tablespoon heavy cream, whipped until stiff
- 2 tablespoon hollandaise sauce
- salt and pepper
- Cayenne pepper
For the sauce:
- 3 shallot (s)
- 45 g butter
- 150 ml white wine
- 330 ml double cream or mascarpone
- salt
- some crème fraîche for serving
- some chives for serving
- Caviar for serving
Print Recipe
Pin Recipe Instructions
- Wash the oysters well and open them carefully. Lift out the oyster meat, collect and save the oyster water. Clean the lower oyster shells and dry them.
- Bring the fish stock and oyster water to the boil in a small saucepan. Poach the oysters in it for only five seconds and keep them warm in the shells. Reduce the stock in half. Pour in the white wine sauce and reduce until creamy. Let cool a little and refine with champagne. Lightly fold in the whipped cream and hollandaise sauce. No more cooking. Carefully season with salt and cayenne pepper.
- Cover the oysters with the sauce in a casserole dish and bake them golden yellow for 10-20 minutes at top heat of approx. 180 ° C.
- Arrange the crème fraîche and caviar (red or black) as side dishes on the serving plate and garnish with the chives. Serve with baguette.
- White wine sauce:
- Cut the shallots into small cubes and sweat them in butter, deglaze with white wine and let them boil down. Fold in the cream double (alternatively mascarpone) and season with salt.
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