Remove the oysters from their shells and strain the
liquid. Cut the Belgian endives in thin wisps and keep
them in water with lemon.
Bring the Champagne to boil in a saucepan with the
oyster juice, lemon and crushed pepper. Reduce the
heat and let the oysters harden a few seconds in the
liquid below the boiling point. Keep the lukewarm
oysters on temperature.
oysters with Belgian endive
in Champagne sauce
Cook the drained sliced chicory with some chopped
shallot. Let the cooking liquid from the oysters boil down
with cream until sauce thick and bind if neccessary.
Build it up: an oyster shell, on top of it a spoonful
chicory, an oyster, a spoonful of sauce. Sprinkle with
Gruyère cheese and put it under the hot grill until it
takes colour. On a small dinner plate successively:
lamb's lettuce an the oyster.
cream
lemon
pepper
grated Gruyère
lamb's lettuce
Remove the oysters from their shells and strain
the liquid. Cut the Belgian endives in thin wisps
and keep them in water with lemon.
Bring the Champagne to boil in a saucepan
with the oyster juice, lemon and crushed
pepper. Reduce the heat and let the oysters
harden a few seconds in the liquid below the
boiling point. Keep the lukewarm oysters on
temperature.
oysters with
Belgian endive in
champagne sauce
Cook the drained sliced chicory with some
chopped shallot. Let the cooking liquid from the
oysters boil down with cream until sauce thick
and bind if neccessary.
Build it up: an oyster shell, on top of it a
spoonful chicory, an oyster, a spoonful of sauce.
Sprinkle with Gruyère cheese and put it under
the hot grill until it takes colour. On a small
dinner plate successively: lamb's lettuce an the
oyster.
cream
lemon
pepper
grated Gruyère
lamb's lettuce
