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Oyster au gratin with champagne and terragon



  • For the sabayon Chop the terragon and bring it to a boil with the champagne, then keep it on low heat for 5 min in oreder to infuse. Bring a second pot with water to a boil and place a heatproof bowl in it. Add the champagne infusion, egg yolks and two tablespoons of the oyster liquid to the bowl and whisk until it thickens. Now slowly add the clairified butter to make an emulsion. Season with salt, pepper and lemon juice.
  • For the oysters Bring the oysters with the remaining oyster liquid to a boil and keep on low heat for two minutes.
  • Finishing the oysters Preheat theĀ Otto Grillon lowest level.
  • Place the cleaned oyster shells on theĀ Otto Wilde Drip Tray. If necessary, use the top shells of the oysters to stabilise the round ones. Place one oyster in every shell and cover with a thick layer of sabayon. Bake the oysters on Meat-O-Meter level 5 for 2 minutes or until a nice brown crust has formed.