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Huitres de Colville Bay au Champagne (Champagne oysters)

Chef Bernard Mirlycourtois,
Mirlycourtois’ Brasserie

Fresh oysters are popular raw, but this elegantly rich recipe calls for poaching them in wine and shallots, which is also good. French truffles may be a challenge to dig up.

Ingredients
­Oysters
6 Colville Bay (PEI) oysters
1 Tbsp black truffle, crumbled
2 Tbsp shallots, diced
1/4 cup white wine

Sabayon
1/2 cup champagne
2 egg yolks
1/2 cup whipping cream, whipped

Method
1.  Open oysters, placing half shell on serving dish for presentation and oysters in sauce pan. Poach oysters in wine and shallots, removing them as soon as the edges start to turn up.
2.  Garnish each shell with truffle. Place oyster and shallots  in shell.
3.  Make a sabayon (champagne and egg yolk whisked until thick and frothy in sauté pan over boiling water). Whisk in whipped cream. Pour sabayon over top of oysters.
4.  Broil until brown.

Yield 2 servings

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