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Receta Champagne And Caviar Sauce For Oysters
by Global Cookbook

Champagne And Caviar Sauce For Oysters
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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

  1. 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.
  2. 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.
  3. Garnish with caviar.