Flat oyster gratinated with champagne

Name: Flat oyster gratinated with champagne
Ingredients: 150 g Clarified butter; Champagne; Icing sugar; 6 Egg yolks; Flat oyster

Flat oysters gratinated with Parmesan and herb butter, briefly grilled for a rich and refined umami flavor.

Ingredients

150gClarified butter

Champagne

Icing sugar

6Egg yolks

Flat oyster

Open the oysters, loosen them, and save the liquid.
Strain the liquid, top up with champagne to 400 ml.
Add a little powdered sugar and reduce (until you have about 8 tablespoons left). Let cool and add the egg yolks.
Cook au bain-marie until the mixture thickens. Then add 150 grams of clarified butter in stages.
Warm the oysters briefly in the oven (just to take the chill off). Spoon the sabayon on top, gratinate, and serve.