Creamed oysters
Instructions
Prepare the beurre blanc sauce according to the recipe.
Finely chop the shallots and sauté them in a baking dish with the butter.
Pour the fish stock and bring to a boil.
Open the oysters, collect leaking liquid, add the broth and let it reduce.
Passed the preparation through a sieve, collecting it in a saucepan, mix in white butter sauce and Champagne and heat without bringing to the boil.
Stir the whipped cream and, if necessary, season with salt and pepper.
Distribute the oysters into 4 individual plates and pour over the cream.
Ingredients and dosing for 4 persons
- 50 cl of white butter sauce
- 2 small shallots
- 10 g of butter
- 10 cl of fish fumet
- 12 fresh oysters
- 25 cl of champagne wine
- 4 tablespoons of whipped
- Salt
- Pepper