Oysters with Tomasu white wine sauce

Name: Oysters with Tomasu white wine sauce
Ingredients: 5 units.items White peppercorns; 25 g Butter; 250 g White wine; 1 units.items Shallot; 300 g Chicken stock; 250 g Whipped cream; 1 units.items Bay leaf; Lemon juice; 75 g Tomasu sweet soy sauce; salt with water; 25 g Egg yolk; 3 units.items Oysters

For example, serve the oysters as an intermediate course after a cold starter.The sweetness of the Tomasu Sweet Soy Sauce is delicious in combination with the oyster. Recipe by Chef Torben Bouterse of Restaurant 1397.

Ingredients

5units.itemsWhite peppercorns

25gButter

250gWhite wine

1units.itemsShallot

300gChicken stock

250gWhipped cream

1units.itemsBay leaf

Lemon juice

75gTomasu sweet soy sauce

25gEgg yolk

salt with water

3units.itemsOysters

Preparation

Heat the butter in a large pan.
Finely chop a shallot and lightly sauté it together with the peppercorns and bay leaf in the pan.
Deglaze with white wine and reduce to a quarter.
Add the chicken stock and 150 grams of the cream.
Reduce until the desired consistency is reached.
Strain through a fine chinois.
Season with lemon juice, and add the Tomasu Sweet Soy Sauce.
Mix the rest of the cream with the egg yolks and thicken the sauce with the liaison.
Do not let it boil anymore.
Cover the sauce with a cartouche or butcher's film.

Open the oysters, cut off the beard, and let them drain.
Dry the oysters on kitchen paper or a kitchen towel.
Cut the oysters into three pieces and then place them back in the shell.
Mix salt with a little water and press this into a ring mold, then place it on a plate.
Place the oysters on the salt ring molds.
Froth the sauce with a hand blender and spoon it onto the oysters.