Entrées > Huîtres au sabayon de Champagne

Recette pour 4 personnes.

Ingrédients

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<p class="MsoNormal"><span style="font-size: 12pt;">6 hu&icirc;tres de belle taille par personne.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Cr&egrave;me liquide 75 gr.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Beurre en pommade 50 gr.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Champagne un verre.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">1 jaune d&rsquo;&oelig;uf.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">6 bouquets de<span style="">&nbsp; </span>brocolis ou un peu d&rsquo;&eacute;pinards &agrave; dresser au centre de l&rsquo;assiette au dernier moment.<o:p></o:p></span></p>

Préparation

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<p class="MsoNormal"><span style="font-size: 12pt;">Vider les hu&icirc;tres et les r&eacute;server au r&eacute;frig&eacute;rateur, garder la moiti&eacute; de l&rsquo;eau de mer pour la confection de la sauce, l&rsquo;autre moiti&eacute; pour remettre les hu&icirc;tres en temp&eacute;rature.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;"><o:p>&nbsp;</o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Faire r&eacute;duire de moiti&eacute; l&rsquo;eau de mer avec la cr&egrave;me, et le Champagne, monter doucement au beurre &agrave; l&rsquo;aide d&rsquo;un fouet.</span></p>
<p class="MsoNormal">Remettre en temp&eacute;rature les huitres dans la moiti&eacute; de l'eau en laissant fr&eacute;mir tout doucement.</p>
<p class="MsoNormal">Remettre vos l&eacute;gumes en temp&eacute;rature au cuit vapeur.</p>
<p class="MsoNormal"><span style="font-size: 12pt;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Ajouter les 1 jaune en fouettant sans faire bouillir.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;"><o:p>&nbsp;</o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Dresser les l&eacute;gumes au centre des 6 assiettes creuses, les hu&icirc;tres juste ti&eacute;dies &agrave; l&rsquo;eau de mer tout au tour et dresser un cordon de sauce.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;"><o:p>&nbsp;</o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;">Gratiner sous la vo&ucirc;te du four 1 &agrave; 2 minutes.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 12pt;"><o:p></o:p></span></p>