Oysters au gratin
Instructions
Open the oysters, put aside the shells and filtered water.
Measure the filtered water and add the wine until the amount of liquid to about 30 cl.
Heat the oven to 230° c.
Place the oysters in a saucepan, cover with water and wine mixture and let them simmer on the stove for a few minutes.
Drain with a spatula and place on perforated shells kept aside, duly washed and cleaned.
You reduce the cooking liquid of the oysters of approx.
1/3.
Work the butter with the flour to get handled, add butter a little at a time to the liquid turning vigorously relentlessly moderate heat until the sauce is thick and smooth.
Remove from heat and, still stirring, add the egg yolk.
Add salt and add a pinch of Cayenne.
Cover the oysters with a spoonful of salsa each, arrange on a plate and let them cook for ten minutes.
Before serving garnish with chopped parsley.
Ingredients and dosing for 4 persons
- 24 oysters
- 1/2 cup of dry white wine
- 15 g of flour
- 15 g of butter
- 2 tablespoons of cooking cream
- 1 egg yolk
- 2 tablespoons of chopped parsley
- Cayenne