Warm oysters with leeks fondue, champagne sabayon

Preparation time: 30 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.