Information
Preparation time: 20 minutes
Difficulty: Medium
Serves: 4
Print
Buy your Loch Fyne Oysters here
A beautiful starter that will delight your guests.
Shopping List
Cooking Instructions
-heat a medium size pan of water for blanching the tomato and kale
-blanch the plum tomato, chill on ice water, peel, deseeded and cut into a small dice, set aside
- using the same water, blanch the kale in boiling water for 3-4 minutes, strain and chill in iced water, drain and chop into 1 cm squares, reserve
-open the oysters, ensure no shell is left on the oyster, and reserve the juices for the sabayon and place the oysters in the fridge (the oysters can be opened up to 1 hour before you are going to eat them) and reserve the bottom cup shell of the oysters, scrub clean
-for the sabayon, place the chopped shallots, champagne and oyster juices in a pan and reduce over a moderate heat, reduce until almost dry, transfer to a round bottom bowl
-separate the egg yolks (reserve the whites for another dish), add to the champagne reduction
-over a pan of simmering water whisk until you create a thick creamy sabayon(careful not to scramble the egg, only simmer the water not boiling), add in the cream to give a smooth nappe consistency(at this stage you can strain the shallots out through a sieve or leave them in for texture)
-heat the oven to 200 degrees c
-to heat, place the oyster shells flat side down on a tray under the grill to heat them up and dry off
-remove from the grill, turn them over and fill the cup with the chopped kale, lightly season
-next, place an oyster on top and place in the oven for 2 minutes to heat the oyster through
-mix the caviar, tomato and chives into the sabayon
-squeeze in the lemon juice to taste
-remove the oysters from the oven, spoon over the sabayon and place back in the oven until golden brown
Serve on a bed of kale or rock salt. Great with a glass of your favourite champagne!