Oysters au gratin be creative, nice and very fabulous

Ingredients

For 4 servings

6 large tightly closed oyster, coarse salt

75 ml fish stock

75 ml white wine

1 egg yolk

2 teaspoons butter

1 tablespoon champagne

1 tablespoon whipped cream

Salt, cayenne pepper

Method 

1 Wash the oysters to open oysters and meat Lift out store, oyster water. Lower dry oyster shells and keep warm on coarse salt in a baking dish.

2 fish stock and oyster water to the boil. Poach oysters in it 5 seconds to keep warm in the shells. Fond boil. 

3.Pour in wine and boil until it thickens. 1 egg yolk butter and omitted with champagne Fold in cream and season.

4 Season with salt and cayenne pepper, and spread over the oysters au gratin under a hot grill.

Preparation time: 25 minutes

About 187 kJ per serving kcal/785

16 g protein, 9 g fat, 7 g KH