Oysters with Aromatic Sabayon
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(0 votes)
Health Score:
63 / 100
Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup white wine
- ½ Leek (shredded lengthways)
- 1 Tbsp vegetable oil
- 2 pinches sugar
- 2 egg yolks
- 1 sachet Saffron (0.1 g)
- 2 Tbsps Crème fraiche
- ½ Tbsp lemon juice
- 12 Oyster
Preparation steps
1.
Put the wine into a small pan and bring to the boil. Add the leek, cover and cook for about 30 seconds, then take out of the pan.
2.
Mix the oil with 1 tbsp of the wine from the pan, 1 pinch of sugar and a little salt and pepper. Stir in the leeks.
3.
Put the egg yolks into a metal bowl with 1 pinch of sugar, 2-3 tbsp of the wine from the leek pan and the saffron and beat over a bain-marie until pale and creamy. Stir in the crème fraîche. Season the saffron sabayon with salt and pepper and add lemon juice to taste.
4.
Carefully open the oysters with an oyster knife and place on a platter of crushed ice to keep them fresh. Put a little of the sabayon and a little shredded leek on each oyster and serve immediately.
