Oysters au gratin

Ingredients for 4 servings:

• 20 oysters
• 250 ml fish stock
• 250 ml sauce (white wine sauce)
• 2 dashes of champagne
• 2 tbsp cream, whipped stiffly
• 2 tbsp hollandaise sauce
• salt and pepper
• Cayenne pepper
• 3 shallots
• 45 g butter
• 150 ml white wine
• 330 ml double cream or mascarpone
• Salt
• some crème fraîche to serve
• some chives for serving
• Caviar for serving

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baked oysters

Wash the oysters thoroughly and open them carefully. Remove the oyster meat, collect the oyster water, and reserve it. Clean and dry the bottom oyster shells. Bring the fish stock and oyster water to a boil in a small saucepan. Poach the oysters in it for just five seconds, then keep warm in the shells. Reduce the stock by half. Pour in the white wine sauce and simmer until creamy. Allow to cool slightly and then finish with champagne. Loosely fold in the whipped cream and hollandaise sauce. Do not boil again. Season carefully with salt and cayenne pepper. Place the oysters in a baking dish and coat them with the sauce and bake at 180°C for 10-20 minutes until golden brown. Arrange the crème fraîche and caviar (red or black) on the serving plate as garnishes and serve with baguette. White wine sauce: Dice the shallots and sauté in butter, deglaze with white wine, and reduce. Stir in the double cream (or mascarpone) and season with salt.