Oyster au gratin

Unlike unprepared oyster oyster au gratin is something that I never had before, so I am eager to try it. 



The very first thing you have to do is chuck the oysters, cook them for 45 seconds and then to put them into freezing water, which is pretty much the thing that I did. 


After that comes the sabayon of vin jaune, which is obtained in a similar way to a hollandaise, but the difference is that you are going to mount the sauce with cream instead of with butter. 
There is also a step involved in which you fry shallots and celeriac followed by a grill in the oven and adding them to cooked kale. 

The end result, after adding everything together, looks like this: 

I think that the idea of this dish was to have an oyster filled with crispy and nutty flavours, and as simple as the idea of the dish may be I think it delivered exactly what it wanted. 





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