Stéphane Reynaud

Huîtres Chaudes, Sabayon à la Graine de Fenouil

Hot Oysters with Fennel-Seed Sabayon

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Spéciales (fleshy oysters) 18
  • Dry white wine 200 ml
  • French shallot

Method

  1. Peel and chop the shallot. Bring the wine to the boil, add the shallot and allow to cook for 5 minutes.
  2. Arrange the oysters in a wide pan, add the white wine and cover, heating gently until the oysters open. Strain the oyster juice with the white wine through a muslin-lined chinois, add the cream and reduce by half.
  3. Off the heat, add the two eg