À propos de la recette
A gourmet and surprising gastronomic duo.
12 cupped oysters
20 g of butter
½ red onion
5 g grated fresh ginger
1 Planifolia vanilla bean (Pompona from Guadeloupe or Guyana, Planifolia from Uganda)
20 cl of Champagne or Cilaos white wine (or Sauterne, Montbazillac...)
3 egg yolks
Guyana black pepper
2 tbsp fresh cream
Open your oysters and collect their water. Strain it, pour it into a saucepan and bring it to boil.
Off the heat, poach the oysters (rinsed beforehand) for 3 minutes and place them, well drained, in their shells.
Strain the water again and reduce by half.
Sweat the finely chopped onion in the butter, add the grated ginger and stir for 30 seconds.
Add the Champagne or wine, the finely chopped vanilla entire bean (or the seeds of 1 Bourbon or Planifolia vanilla bean), salt and pepper. Let reduce by half.
Off the heat, add the reduced oyster water (about 70 ml) and the egg yolks.
Whisk vigorously to obtain a frothy mixture.
Return to low heat while continuing to whisk until thickened.
Zest at the end of cooking in the sabayon, add the cream and mix.
Coat the oysters with the sabayon, gratinate with a blowtorch or at the top of the grill oven and serve immediately.
Other recipe of Sabayon:
1 C. to soup of water
4 egg yolks
4 tbsp. Butter
Juice of 1/2 lemon
A pinch of fleur de sel
Clarify the butter and keep aside.
Pour the egg yolks into a bowl and add the champagne, water, lemon juice and a pinch of fleur de sel. Whisk lightly.
Cook in a bain-marie for about ten minutes, stirring constantly. The mixture should thicken and become creamy.
If necessary, continue cooking the sabayon for a few minutes. Take off the fire.
Add the previously clarified butter and use immediately.