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Oysters, Strawberries and Pears
Oysters in Champagne Sauce
These can either be served in the shell or in
hollowed out brioches
Serves 24
Ingredients:
12 oysters
150ml champagne
2 shallots very finely chopped
150ml double cream
salt and pepper
coarse salt
a little chopped chervil
For the brioches (optional)
24 individual brioches
melted butter
Directions:
Open the oysters. Strain the liquor and reserve. Save the
lower shells if using.
Put the champagne and shallots into a pan and boil hard until the liquid
is reduced by about half. Now add the cream and boil again until reduced
by half to give a thick rich sauce. Stir in the oyster liquor then taste
and season
To serve in the shell make a bed of coarse sea salt in an
ovenproof dish and nestle the half shells in it (this is just to keep them
steady). Return each raw oyster to its shell. Pour over the sauce and pop
under a preheated grill until the sauce bubbles vigorously for a couple of
minutes and no more. Sprinkle with a little chervil and serve.
If serving in brioches slice a lid from the top of each
one and pull out some of the crumb to form a sturdy bowl. Brush inside and
out with melted butter and bake for 510 minutes at 200C/400F/Gas Mark 6
until lightly browned and crisp. When the sauce is just about ready
slip the oysters into it and cook for about one minute. Spoon the sauce
and oysters into the brioche cases scatter with chervil and eat
immediately
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