Grilled oyster with champaign and cream
10
10
4
No
Ingredients
- 12 oysters
- 125 ml (1/2 cup) of fish fumet
- 60 ml (1/4 cup) of champaign or sparkling white wine
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of 35% cooking cream
- 125 ml (1/2 cup) of minced leek's white
- 500 ml (2 cups) of small spinach leaves
- Crushed pink pepper up to taste
Preparation
Side-by-side mode
- Open oysters over a plate to collect its water, shell and set in a bowl. Set half a shell in an oven safe plate covered with aluminium paper. Filter collected water with a sieve.
- In a casserole, bring to a boil fish fumet and filtered water at medium high heat. Add oyster and poach for 30 to 60 seconds. With a skimmer, remove oyster from casserole and set aside.
- Add champaign and reduce at medium heat 2 minutes. Remove casserole from heat. Add half butter and cream while stirring with a whisk. If sauce is too liquid, thicker with 7,5 ml (1/2 tablespoon) of cornstarch diluted in 15 ml (1 tablespoon) of water. Set aside.
- In a pan, sweat leeks into butter at medium heat for 3 minutes or until tender. Add spinaches and continue cooking for 1 minute or until it wither. Remove water surplus.
- Preheat oven grill.
- Divide leeks and spinaches mixture into shells, garnish each with 1 oyster, then 15 ml (1 tablespoon) of sauce. Set oyster under the grill for 3 to 4 minutes to heat up. Spread with crushed pepper.
- Set into plates and serve.
Chef’s note
With sparkling wine left, prepare this peach and brandy Bellini cocktail.
With a mixer, reduce contents of a peach can of 398 ml (14 oz) not drained and 30 ml (2 tablespoons) of brandy. Set 30 ml (2 tablespoons) of puree at the bottom of each flute and fill with sparkling wine.
