Oysters au Gratin, Recipe for Oysters au Gratin (Shellfish and Seafood, Christmas's starters)

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Oysters au Gratin

	1 Prepare all the ingredients.
	2 Shuck the oysters.
	3 Reserve their water.
	4 Remove the flesh from the shells.
	5 Place coarse salt on the serving dish.
	6 Arrange the shells flat on coarse salt...
	7 ...after you rinsed them in fresh water before hand.
	8 Filter the water of the oysters and gently poach them until simmering.
	9 Thinly slice the shallots.
	10 Drain the poached oysters on paper towel.
	11 Filter the water of the oysters once again...
	12 ...and Reduce.
	13 Place the oysters back in their shell.
	14 Sweat the shallots in butter.
	15 Add the white wine...
	16 ...and reduce.
	17 Add a tablespoon of crème fraiche.
	18 Mix thoroughly.
	19 Place 4 egg yolks and 4 tablespoons water in a saucepan.
	20 Whisk the sabayon on low heat by constantly stirring (making figure eights with the whisk).
	21 Be cautious with the heat . The yolks must not coagulate.
	22 Once the sabayon is whisked, incorporate the butter in pieces.
	23 Then add the reduced shallots...
	24 ...and the reduced oysters water.
	25 Stir and adjust seasoning.
	26 Using a tablespoon...
	27 ...cover each oyster with sabayon.
	28 Pass the dish under the broiler...
	29 ...to obtain a uniform gratiné.
	30 Serve immediately. A treat indeed!