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Oysters with Spinach & Sabayon
Preparation : 5 min
Cooking : 10 min
Total time : 15 min Rest : 0 min
4 people
50 g baby spinach, large stalked removed, slightly wilted in a hot saucepan
12 freshly shucked oysters
200 g butter (clarified)
3 free range egg yolks
1 pinch sea salt
1 pinch black pepper
2 tbsp white wine vinegar
30 ml horseradish cream
Associated products
Tips
Serve immediately on a bed of rock salt.
RECIPE STEPS
1
Place the clarified butter, egg yolks and vinegar into the stainless steel bowl of your MAGIMIX COOK EXPERT and set to
EXPERT 8 minutes/Speed 4/68 degrees C. Run the programme.
Expert
08:00 / 4 / 68°C
2
Add the horseradish cream, seasoning and set to
EXPERT 2 minutes/Speed 2/68 degrees C. Run the programme.
Expert
02:00 / 2A / 68°C
3
Meanwhile place a little of the wilted spinach under each oyster and back in their shell. Spoon a tablespoon of the sabayon over each oyster and then gently gratinate under a hot grill until a light golden brown.
4
Serve immediately on a bed of rock salt.
Chef David Bitton for Magimix
