Oysters with champagne and endive

Name: Oysters with champagne and endive
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 4 small endive heads; 200 ml champagne; 1 jar sour cream; pepper from the mill; salt; 1 jar salmon roe; oysters

Favorites

35min

•

Next Level

Luxury recipe for oysters in a creamy champagne sauce with salmon roe and finely sliced endive. Prepared in 35 minutes.

Kitchen must haves

SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now

Ingredients

What do you need?

Quantity: 4P

4 small endive heads
200 ml champagne
1 jar sour cream
pepper from the mill
salt
1 jar salmon roe
oysters

Preparation method

How do you make this?

Take a bowl and place a sieve on it. Open the oysters over the sieve to catch the juice and the oysters. Clean the shells. Place them on a platter. Check that no pieces of shell remain on the oysters.

Strain the juice and add an equal amount of champagne. Pour into a saucepan and reduce by half. Season with pepper and salt and whisk in the sour cream. Bring to a brief boil and remove from the heat.

At the end, briefly add the oysters to the sauce and gently mix them in. Distribute them in the shells on a plate.

Finely slice the endive and add it to the sauce. Let it cook for 2 minutes until the leaves are soft.

Distribute spoonfuls of sauce and endive on the shells and finish with salmon roe.

Social