Champagne Oysters
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(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
143
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 389 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 12 Oyster
- ¼ cup dry white wine
- 2 egg yolks
- 1 shallot (minced)
- freshly ground Black pepper
Preparation steps
1.
Shuck the oysters. Place the meat in a strainer or colander over a bowl to catch the liquid. Discard the shells.
2.
Strain the oyster liquid into a small saucepan and add the wine. Bring to a simmer and cook until reduced by about half. Turn oven broiler on and place oysters in an ovenproof broiler dish. Sprinkle each oyster with a little minced shallot and black pepper.
3.
Next prepare the sabayon. In a double boiler or a metal bowl placed over a saucepan, whisk the egg yolks over barely simmering water. Slowly drizzle in the wine-oyster reduction, and continue whisking until the sauce thickens and lightens in both color and texture. (This can take up to 10 minutes, so be patient. ) Spoon half of the sabayon over the oysters in their shells and broil until the sauce begins to brown on top and the oysters are heated through, about 5 minutes.
4.
Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.
5.
Pour the remaining sabayon mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.
6.
Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. To assemble the dish, plate 5-6 oysters in each serving bowl and dispense the sabayon foam as needed over the platted oysters by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.
7.
When the canister is empty, simply discharge any remaining pressure in a sink or wastepaper basket and unscrew the top. The small brush that is included is useful for cleaning the tips. Do not put dispensers in a commercial dishwasher.
