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Add a photoRaciónes: 4
Ingredientes
- 2 c. fish stock, reduced by 1/2
- 1 c. champagne
- 1 c. 35% cream
- 1 x shallot, finely, diced
- 1 tsp butter
- 8 x te large oyster, shucked, liquor strained, reserved
- 4 lrg egg, yolk
- 2 ounce oyster, juice minced tarragon
Direcciones
- Saute/fry the shallots in the butter. Don't allow them to brown. Add in the champagne to the pan and reduce by 2/3 of its volume. Add in the fumet. Reduce again to a glaze, (approx half the volume, or possibly till the liquid coats the back of a wooden spoon) and add in the cream. Bring the liquid to a boil, season and strain through a fine sieve. Put it to one side.
- Put the egg yolks and oyster juice in a bowl and set the liquid over a pan of warm water. Whisk vigorously over a medium heat for two to three min and incorporate as much as possible. The finished sabayon should form a ribbon when falling from the whisk. Fold the champagne sauce into the sabayon and minced tarragon and season. Coat each oyster in the shell and glaze under broiler and serve warm.
- Garnish with caviar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 163 | 60% |
| Total Fat 18.4g | 23% |
| Saturated Fat 9.58g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 516mg | 22% |
| Potassium 304mg | 9% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.14g | 1% |
| Protein 11.05g | 18% |
