Oysters are invited as an aperitif!
They are definitely never there where we wait for them ! With their crisp and their taste powerful, oysters from Bassin do all-terrain gastronomy. And this time, they invite themselves to aperitif time at the counter of Chef Gregory ! Pepper, chilli or chorizo, discover how to make them hot with two tasty recipes!
Recipe 1: Oysters gratinated with champagne sabayon…
Ingredients
🦪 6 Oysters
🥚 4 egg yolks
🍾 10 cl of champagne
🧈 30 g of butter
🧂 Fine salt
🌶 Espelette pepper
Get to the stove!
Step 1 : Open the oysters
2nd step : In a frying pan, pour the egg yolks and the 5 Cl of champagne
Step 3 : Cook over low heat, making 8-shaped loops to stir the entire mixture.
- Be careful not to make scrambled eggs! The mixture should foam and whiten little by little.
- The zabaglione thickens, the bottom of the pan reveals streaks which the zabaglione takes a little time to cover
- The zabaglione should be smooth and without lumps.
- Remove from heat, season with salt, pepper and Espelette pepper
- Whisk in 30 g of clarified butter and 5 cl of champagne
Step 4 : Fill the oysters with the sabayon then quickly brown the oysters in a salamander or under the oven grill
Step 5 : Serve !
Recipe 2: Oysters gratinated with leeks and chorizo…
Ingredients
🦪 6 Oysters
🥬 1 leek
🧅 1/2 onions
🧅 1 shallot
🧈 10g butter
🍾 5 cL white wine
🥛 1 tablespoon thick crème fraîche
🥩 10g chorizo
🧀 Grated Comté
Get to the stove!
Step 0 : Open the oysters and pheat the oven to 180°
Step 1 : Melt butter in a pan
2nd step : Wash the leeks, chop them and add to the pan
Step 3: Stir regularly over low heat
Step 4 : Chop the onion, shallot and cut the chorizo into cubes. Brown them without coloring
Step 5 : Add the cream and simmer for 5 minutes
Step 6 : Grate the Comté. Place the mixture on the oysters then add the Comté
Step 7 : Bake for 15 minutes then serve
Estep 8 : Impress your friends!
