Hot oysters with cranberries

Recipe: Hot oysters with cranberries

Recipe hot oysters with cranberries, this small wild berry of the woods comes to flavor the sabayon, meeting between the iodine of the ocean and the wild berries of the woods. Free union the berries bring a little acidity to the sabayon and it does not displease. Hot oyster recipe to enjoy as a starter, we eat them all year round.

Recipe ingredients

Recipe hot oysters with cranberries for 4 people.
24 oysters (large n ° 2)
15g butter
2 egg yolks
20 cl of liquid cream
2 tablespoons of wild lingonberries
15 cl of Champagne.
2 shallots
20 g of Comté
Salt
Pepper

Instructions

Rinse the oysters under tap water, then open them by collecting the water.
Store the oysters flat in their shells to scour off their second water.
Detach the oysters from their shells by collecting the water a second time.
Rinse the shells to remove all residues.
Pass the oyster water through a fine Chinese.
Peel then mince the shallots.
Heat the butter in a pan very slowly, melt the shallots.
As soon as they are translucent, stop cooking.
In a saucepan, reduce the water in the oysters with the shallots.
Add the Champagne, salt and pepper.
Let your preparation reduce by half.
Blanch the oysters for a few seconds in the mixture, they are ready as soon as they are no longer transparent. Reserve the oysters.
Add the cream in small doses while dripping.
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.
Place two strands of leeks, then the oyster in the shell, add a slice of Comté cut with a peeler.
Off the heat, add the two egg yolks to the champagne reduction and mix with a whisk.
Fill each shell with sabayon.
Place in a hot oven at 180 ° for 15 minutes, as soon as the oysters are browned, stop and serve very hot.