Oysters with champagne and chicory

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35min

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Next Level

Luxury recipe for oysters in a creamy champagne sauce with salmon eggs and finely cut chicory. Prepare in 35 minutes.

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Ingredients

What do you need?

Quantity: 4P

4 small chicory stumps
200 ml champagne
1 jar of sour cream
pepper from the mill
salty
1 jar of salmon eggs
oysters

Preparation method

How do you make this?

Take a bowl and put a sieve on it. Open the oysters above the sieve and catch the juice and the oysters. Clean the shells. Place them on a scale. Check if there are no pieces of the bowl on the oysters.

Sieve the juice and add the same amount of champagne. Pour in a saucepan and let it reduce half. Season with salt and pepper and beat the sour cream. Let it boil briefly and take off the fire.

At the end, put the oysters with the sauce and mix them carefully. Divide them in the shells on a plate.

Cut the chicory super fine and add to the sauce. Cook for 2 minutes until the leaves are soft.

Divide spoons of sauce and chicory on the shells and finish with salmon eggs.

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