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Warm oysters with leeks fondue, champagne sabayon

Appetizers, Fish, Seafood & Shellfish

Poached oysters in their juices and served in their shells over a leek fondue and covered with broiled Champagne sabayon.
L'idée déco Use large size oysters for this recipe as they tend to shrink a bit when poached.


Recipe for 12 hutres

For the oysters

12 Unit(s)
2 Unit(s)
200 Ml
2 Unit(s)
Egg yolk
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • For the leek fondue preparation
    Finely mince the leek. In a hot nonstick skillet, place a knob of butter and sweat the leeks with a pinch of salt. Deglaze with 100 ml of champagne and reduce by half. Remove from the heat, add a knob of butter and mix well. Adjust seasoning and keep warm.
  • Champagne sabayon preparation
    On a double boiler, vigorously whisk the egg yolks with the remaining 100 ml champagne until you get a foamy and unctuous texture. Season with salt and pepper and remove from heat.
  • For the oysters preparation
    Using a brush, clean the oysters under running cold water. Open the oysters, detach them from their shells and strain the juice through a small sieve. Clean the empty half shells. In a small saucepan, bring the oyster juice to a boil. Remove from heat and poach the oysters in it for 15 seconds.
  • Oysters finition
    Place a spoonful of leeks in each oyster shells, place a poached oyster on top, then a spoon Champagne sabayon. Use a torch to brown the sabayon or place the oysters 2 minutes in an oven under a broil setting. Serve immediately.
Use large size oysters for this recipe as they tend to shrink a bit when poached.

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