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Warm oysters with leeks fondue, champagne sabayon

APPETIZERS, Fish, Seafood & Shellfish

Poached oysters in their juices and served in their shells over a leek fondue and covered with broiled Champagne sabayon.

Note Use large size oysters for this recipe as they tend to shrink a bit when poached.

Ingredients

Recipe for 12 hutres

For the oysters

12 Unit(s)

Oyster(s)

2 Unit(s)

Leek

200 Ml

Champagne

2 Unit(s)

Egg yolk

Preparation time: 30 min

For the leek fondue preparation
Finely mince the leek. In a hot nonstick skillet, place a knob of butter and sweat the leeks with a pinch of salt. Deglaze with 100 ml of champagne and reduce by half. Remove from the heat, add a knob of butter and mix well. Adjust seasoning and keep warm.
Champagne sabayon preparation
On a double boiler, vigorously whisk the egg yolks with the remaining 100 ml champagne until you get a foamy and unctuous texture. Season with salt and pepper and remove from heat.
For the oysters preparation
Using a brush, clean the oysters under running cold water. Open the oysters, detach them from their shells and strain the juice through a small sieve. Clean the empty half shells. In a small saucepan, bring the oyster juice to a boil. Remove from heat and poach the oysters in it for 15 seconds.
Oysters finition
Place a spoonful of leeks in each oyster shells, place a poached oyster on top, then a spoon Champagne sabayon. Use a torch to brown the sabayon or place the oysters 2 minutes in an oven under a broil setting. Serve immediately.