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Huîtres gratinées au champagne

Reader, Apr 11

Champage oysters 

Gilles Aubert is a classically trained chef from Marseilles, who has worked with several Michelin starred chefs. He now lives in Les Aires, Hérault.  Thanks to Gilles for this lovely oyster recipe.

Serves 4 

Ingredients 

20 oysters
2 white leeks
½ clove of garlic
½ shallot
2 egg yolks
150ml of cream
150g of champagne
Salt, pepper 

The method

Wash the leeks, and cut into 2 or 3 (depending on the length), cut into 2 sections, then cut into thin strips. 

Boil a pan of salted water, add the leeks and remove them when they are half cooked. Plunge them into iced water to stop them cooking any more.

In a frying pan, sauté half of the garlic and half of the shallots in olive oil, add the drained leeks, and sweat for 2 to 3 minutes. Set aside.

Open the oysters, keeping the water and the shells (which will need cleaning). Strain the oyster water into a small pan and bring to the boil. Plunge the oysters into the boiling water, and immediately remove them. Keep the juice to one side.

Put the champagne in a pan, with 100ml of the oyster juice, the rest of the garlic and shallots, reduce by two thirds, strain and leave to go cold.

Whip the cream and set aside.

On a flat aluminum tray, place the washed shells as flat as possible, garnish with the leeks, and then place an oyster on top.

In the champagne juice, add the egg yolks, then gently incorporate the cream, season to taste, and smother each oyster with the cream.

Brown in the oven at 200 °. Serve warm.

 

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