Poached Oysters with Zucchini Salsa and Champagne Sauce
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(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 224 mg | (6 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the oysters with zucchini salsa
- 6 Oyster (on the half-shell)
- 1 small Zucchini
- 1 Tomato
- 1 Tbsp butter
- 1 shallot
- 3 Tbsps champagne or Sparkling wine
- salt
- freshly ground peppers
- For the sauce
- 1 egg yolk
- salt
- 1 Tbsp champagne or Sparkling wine
- 2 Tbsps Whipped cream
Preparation steps
1.
For the salsa: Rinse the zucchini and cut into thin short strips. Blanch the tomatoes, shock in ice water, peel, quarter, core and dice finely. Peel the shallot and chop finely.
2.
Melt the butter in a large frying pan and sweat the shallots until soft. Add the zucchini and tomatoes and sauté briefly. Pour in the champagne, season with salt and pepper and boil vigorously until the liquid evaporates.
3.
For the sauce: In a bowl, whisk the egg yolks with a pinch of salt, the champagne and cream until light and fluffy.
4.
For the oysters: Strain the oyster liquid into a small saucepan. Add the oysters and bring to a boil. Immediate remove from the heat, place the oysters back in their shells and top with salsa and sauce. Serve immediately.
