Hot oysters au gratin

Recipe: Hot oysters au gratin

Hot oysters au gratin with Rully, a particular flavor for an exceptional dish, with their colors they are the queens of the meal. Hot oyster recipes to make a starter worthy of the greatest chefs, here I have associated it with a white Rully, a wine with a long finish. Hot oysters a great opportunity to introduce people who have never eaten oysters. Hot oyster recipe easy to make, the most delicate is the sabayon. From the Comté to gratinate this hot oyster recipe, I love the color of the Comté after being in the oven. Hot oysters in white wine to start a meal, I chose a Rully for my hot oysters, I also served it to taste my hot oysters.

Recipe ingredients

• Recipe Hot oysters au gratin for 4 people:
• 24 oysters (large n ° 2)
• 15 gr of butter
• 2 egg yolks
• 20 cl of liquid cream
• 1 leek white
• 15 cl of Rully.
• 20 gr of Comté
• Salt
• Pepper

Instructions

1. Rinse the oysters with clean water, then open them by collecting their water.
2. Store the oysters flat in their shells and collect their water a second time.
3. Detach the oyster muscle from the shell.
4. Rinse the oysters under running water to get rid of impurities
5. Pass the oyster water through a fine Chinese.
6. Cut the leek whites into julienne strips.
7. Heat your butter in a pan very slowly, melt the leek whites, they must remain crunchy.
8. In a saucepan, reduce the water in the oysters with the leeks.
9. Add the Rully, salt and pepper
10. Let your preparation reduce by half.
11. Poach the oysters for a few seconds in their water, they are cooked as soon as they are no longer transparent. Reserve the oysters
12. Add the cream in small doses, dripping into the leek mixture.
13. Place the shells in a baking dish, make a small ball with aluminum foil and place the shell by pressing a little, it must be very stable and horizontal.
14. Place two strands of leeks, then the oyster in the shell, add a slice of Comté cut with a peeler.
15. Off the heat, add the two egg yolks to the Rully reduction and mix with a whisk.
16. Fill each shell with the sabayon.
17. Pass in a hot oven at 180 ° for 15 minutes as soon as the oysters are browned, stop and serve very hot.

Preparation time: 20 minutes
Number of people: 4
Cooking time: 15 minutes
4 star rating: 1 review

What wine to drink with hot oysters au gratin?

My favorite Rully white wine for this recipe Grape variety: Chardonnay
Temperature between 11 ° and 13 °

Open the oystersCut the leeksLet the leeks meltThe RullyLet it simmerRinse the oystersPlace the oysters on the leeksCook the oysters in their waterReadyPrepare the sabayonPour the sabayonOyster GratinPour the sabayon over the oystersCooked Sabayon<img src="/wp-content/uploads/2021/09/5229052312404319042.jpg" class="aligncenter"