Gently poached oysters in a champagne sauce – what could be more romantic, and SO easy to make!
When I first went over to France and was offered a fresh oyster, I have to admit, I was not keen on trying this live slippery little critter at all!
However, not wanting to appear a complete amateur I bravely excepted the challenge, but did take a stand over the sink just in case I needed a to make a quick exit!!!
It actually wasn’t that bad, with a squeeze of lemon, and I am now an avid consumer of #3 sized oysters.
I really love chucking them too! The whole process of picking them out at the store, preparing the tools, loosening up the slimy beggars and then slipping them into a pan of warm champagne
For those of you that are squeamish about trying oysters why not have a go with this delicate recipe with
Here’s how to ……
Gently poached oysters in Champagne
10 fresh No.3 oysters or 5 pp, served on a bed of coarse sea salt to steady the shells
250ml of champagne, leaving enough for a couple of glasses in the bottle
4 egg yolks
2 shallots very finely chopped
8 tarragon leaves
Chuck the oysters
Over a bowl, with a strainer, strain the oysters and pick out any shell – reserve the juice
Scrub the deepest half of the oyster shells and set 5 on each plate in the sea salt
In a large shallow pan pour in the champagne, oyster juice and then the oysters
Gently warm the oysters through, do not let the liquid boil or even, come to a simmer – you should be able to pick then up with your fingers
In a separate pan heat the cream, egg yolks tarragon and shallots
Season with white pepper and a squeeze of lemon
Warm through, constantly turning until the sauce starts to thicken – immediately take of the heat
Spoon the oysters back into their shell and spoon the sauce over and serve