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Sabayon of Breton OystersTheWorldWideGourmet.com

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:121.3 kcal

Proteins:8.4 g

Fats:7.9 g

Carbohydrate:4.1 g

Fibers:0.2 g

Sugar:0.1 g

Cholesterol:88 mg

Sodium:128.5 mg

Calcium:23.9 mg

Energy:583 kcal

Proteins:40.2 g

Fats:37.9 g

Carbohydrate:19.9 g

Fibers:1.1 g

Sugar:0.6 g

Cholesterol:422.9 mg

Sodium:617.7 mg

Calcium:114.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

28

oysters

200

g

fresh spinach

coarse salt

salt and pepper

100

g

butter

3

eggs

120

ml

heavy cream

METHOD

  1. Open the oysters and detach them from their shells.
  2. Collect their liquor and strain it through fine cheesecloth. Pour the filtered liquid into a small sauté pan, add the oysters and place over low heat. As soon as the liquid begins to bubble, remove the oysters from the pan with a slotted spoon. Do not let them boil. Reserve the oysters and the cooking liquid separately. Rinse the empty shells and set aside.
  3. Remove the stems from the spinach, wash the leaves and drain them. Wrap each oyster in a spinach leaf and place it in an oyster shell. Place all the oysters on a baking sheet and set aside.
  4. Melt the butter in a small saucepan over low heat. Once it is melted, remove it from the heat. Skim off any foam and pour off the clarified butter, leaving the milky residue behind. Set the clarified butter aside in a bowl set over a pan of hot water.
  5. Place the eggs and cream into a saucepan. Whisk until frothy. Place the saucepan over another pan of almost boiling water (double-boiler style) and whisk until the sabayon thickens.
  6. Remove from the heat and gradually blend in the clarified butter. Add 2 tbsp. of the oyster liquor and season to taste.
  7. Put the oysters under the broiler for 3 minutes. Spoon some of the sabayon on top and place under the broiler again until browned and bubbly.
  8. Cover each serving plate with coarse salt and arrange 7 oysters on each plate.

SOMMELIER

Muscadet-sur-Lie, Château La Preuille, 2000 - Serve between 8 and 10° C

CHEF'S NOTES

A recipe from Guillaume Tirel of the Restaurant Tirel-Guérin

Sitting like a cruiseship across from the little country train station, the Tirel-Guérin Restaurant in La Gouesnière is one of Brittany’s most delightful finds.



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