Ingredients
·
24
oysters, in shells
·
1
c fresh cream
·
1
T butter
·
1
c champagne brut
·
3 shallots
, finely chopped
·
¼ lemon,
juice only
·
3 egg
yolks
·
1
sprig of dill , finely chopped
·
1
dash horseradish
·
1
pinch saffron
·
Pepper
to taste
|
Directions
Place
cheesecloth over a bowl. Open the oysters over the bowl and recover all liquid.
Separate the oyster shells and reserve the oysters. Combine egg yolks, cream, ½
c champagne, chopped dill, horseradish, saffron and lemon juice. Mix well. Add
pepper to taste.
Heat
½ T butter in skillet over medium heat. Add chopped shallots with ½ c of
champagne. Reduce the mixture for 5 minutes, or until there is only a small
amount of fluid in the pan. Add the cream mixture, egg and oyster liquid to the
pan. Reduce by half for about 10 minutes over medium heat while stirring. Don’t
let the mixture come to a boil.
Add
oysters and poach for 3 minutes. Remove the oysters and place them in their
shells. Stir ½ T butter into champagne sauce and whisk vigorously over the heat
to combine. Coat each oyster, in its shell, with sauce.
To stabilize
oysters in the oven and keep them parallel with the cookie sheet while cooking,
position them on about ¼” of coarse salt. Cook for 3 minutes in preheated oven
at 250 °. The sauce should be nicely browned. Serve with toasted French bread.
