Oyster au gratin with champagne and terragon

LET’S GO

PREPARATION

1. How to open oysters

   First, check the quality and freshness by sorting out all open oysters (they are a risk to your health and can cause food poisoning). Now rinse the oysters with cold water and brush them with a soft sponge to remove all excess dirt. Place a kitchen towel on the table and grab the oyster with the towel. The muscle that keeps the two shells together is located two-thirds from the tip. Place the oyster knife at the hight of the mussle and chuck it between the bottom and the top shell. now turn the knife and break open the oyster.
   Remove the oyster meat from the botton of the shell and place it along with its liquid in a bowl, strain and reserve the liquid. Rinse the meat under cold water to remove any remaining pieces of the shell.

2. For the sabayon

   Chop the terragon and bring it to a boil with the champagne, then keep it on low heat for 5 min in oreder to infuse. Bring a second pot with water to a boil and place a heatproof bowl in it. Add the champagne infusion, egg yolks and two tablespoons of the oyster liquid to the bowl and whisk until it thickens. Now slowly add the clairified butter to make an emulsion. Season with salt, pepper and lemon juice.

3. For the oysters

   Bring the oysters with the remaining oyster liquid to a boil and keep on low heat for two minutes.

GRILLING

1. Finishing the oysters

   Preheat The Otto Grill on lowest level. Place the cleaned oyster shells on the Otto Wilde Drip Tray. If necessary, use the top shells of the oysters to stabilise the round ones. Place one oyster in every shell and cover with a thick layer of sabayon.

   
   
   



2. Bake the oysters on Meat-O-Meter level 5 for 2 minutes or until a nice brown crust has formed.

   
   
   
   
   

   Serve with a glass of champagne.