Oysters à La Champagnoise Food

POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM

Steps:

• Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
• Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

OYSTERS IN CHAMPAGNE SAUCE

Steps:

• In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately.

OYSTERS à LA CHAMPAGNOISE

Steps:

• Shuck the oysters open and set aside. Melt the unsalted butter in a frying pan and saute the shallots until soft. Whisk in the Champagne, sprinkle in the tarragon and season with salt and pepper.
• Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes.
• Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in the cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve.