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Oysters with brochettes and a Sauternes wine emulsion Recipe

Ingredients for people

  • Hollow shelled oysters(s) no.3 : 18 whole
  • Sausage meat : 200 g
  • Shallot(s) : 1 whole
  • Flat leaf parsley : 0.125 bunch
  • Groundnut oil : 30 ml
  • Double cream : 200 ml
  • Sauternes : 100 ml
  • 1

    Shuck the oysters, tip out the liquid and then set aside.

  • 2

    Finely dice the shallot.

  • 3

    Pick the parsley leaves and then chop roughly.

  • 4

    Place the parsley and the shallot in a bowl, add the sausage meat and mix. Roll the mixture in to small balls of a 2cm diameter. Skewer them in pairs on to metal or wooden skewers.

  • 5

    Place the wine and the cream in a siphon. Close the siphon, attach the gas and then set aside in the fridge.

  • 6

    Just before serving, heat a frying pan to hot and add a dash of oil. Sear the brochettes for 3 minutes on each side, using a fish slice to gently flatten them to the pan.

  • 7

    Siphon the wine and cream mixture into individual glass ramekins.

  • 8

    Arrange three oysters on each plate, add a ramekin of the wine emulsion and a brochette.

  • 9

    Serve immediately.

Chef's tip

«Siphon the emulsion into the glass ramekins at the very last minute - this will ensure that they have not sunk when it comes to serving.»

Oysters served with a Sauternes wine emulsion and brochettes made from succulent sausage meat

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  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h