Fry the spinach leaves in butter until raw.
Remove the oysters from the shell and strain the liquid. Add
this to the champagne. Bring to the boil. Place the oysters in it
for a few seconds to firm them up.
Sieve the poaching liquid. Season to taste with herbs. Reduce
with cream and thicken if necessary.
In the shell: spinach, warm oyster, sauce, a spoonful of
Belgian caviar on top.
hot oysters in champagne sauce
oysters
Belgian caviar
nutmeg
pepper & salt
Oysters and champagne seem to be destined for each
other. If you present them to your guests as an aperitif
with a snack, they know that a special menu is about to
follow.
It is equally chic to combine oysters with champagne in a
warm preparation. It has an extra advantage too. Some
people don't like raw oysters, but are tempted by this
warm variant.
taste and tradition
the fiery passion
Fry the spinach leaves in butter until raw.
Remove the oysters from the shell and strain
the liquid. Add this to the champagne. Bring to
the boil. Place the oysters in it for a few
seconds to firm them up.
Sieve the poaching liquid. Season to taste with
herbs. Reduce with cream and thicken if
necessary.
In the shell: spinach, warm oyster, sauce, a
spoonful of Belgian caviar on top.
hot oysters in
champagne sauce
oysters
Belgian caviar
nutmeg
pepper & salt
Oysters and champagne seem to be
destined for each other. If you present them
to your guests as an aperitif with a snack,
they know that a special menu is about to
follow.
It is equally chic to combine oysters with
champagne in a warm preparation. It has an
extra advantage too. Some people don't like
raw oysters, but are tempted by this warm
variant.
taste and tradition
the fiery passion
