Warm Oysters with Jurançon Sabayon delicate and fragrant

Name: Warm Oysters with Jurançon Sabayon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 fine oysters, size n°3; 0.4 cup (100 ml) Jurançon wine; 1 shallot, sliced; Freshly ground pepper; 1 large zucchini and 1 tablespoon olive oil; For the sabayon:; 3 egg yolks; 0.4 cup (100 ml) crème fraîche; Fine salt and 1/2 teaspoon ras el hanout

By chef patrick Asfaux 5/5 (7 reviews) · 🍳 6 made it

Warm Oysters with Jurançon Sabayon, quick and easy — Photo : Aftouch-cuisine

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

24 fine oysters, size n°3
0.4 cup (100 ml) Jurançon wine
1 shallot, sliced
Freshly ground pepper
1 large zucchini and 1 tablespoon olive oil

For the sabayon:

3 egg yolks
0.4 cup (100 ml) crème fraîche
Fine salt and 1/2 teaspoon ras el hanout

Step-by-step recipe

1 Open the oysters and keep them in their water.

2 Cut your zucchini into tiny dice, small squares, and sauté for 1 minute in olive oil. Salt, pepper, drain, then divide these small crispy cubes among each oyster shell.

3 Bring the Jurançon to a boil for 2 minutes with the sliced shallot, then add the drained oysters. Just bring back to a boil and drain in a strainer. Keep the cooking liquid.

4 Place your oysters back in their shells on top of the zucchini cubes.

5 In the pan, add the cooking liquid you just made, mix with the egg yolks, then whisk this sabayon over a bain-marie until it becomes nice and firm. Remove from heat, add the crème fraîche and ras el hanout, then place your oyster shells on a baking sheet on small piles of coarse salt, coat with the sabayon, and place under the broiler. When they are nicely gratinéed and glazed, serve. Delicious! Ras el hanout is a common spice blend widely used in the preparation and cooking of couscous. It is made up of turmeric, ginger, cardamom, cumin, nutmeg, and coriander.