Citrus Rockefeller Oysters by Tom Sellers
| Serves: 4 | Category: Fish & Seafood | Recipe Course: Starter | Machine: Mixer | Total time (min.): 25 |
The Citrus Rockefeller Oysters are cooked within 5 minutes, and are absolutely mouth-water delicious to taste. This fancy meal can be prepared quickly, and will definitely impress your guests. Before serving, spoon sabayon, made with vinegar, butter and egg yolk, over the top of the oysters and place on top shelf of over for mere 5 minutes, and enjoy.
Ingredients
- 4x Rock Oysters
For the Citrus Vinegar:
- 2x Lemon
- 1x Grapefruit
- 100ml White Wine Vinegar
For the Sabayon:
- 15g Citrus Vinegar
- 150g Warm Clarified Butter
- 80g Egg Yolk
Tools
- Titanium Chef Patissier XL
Method
- Preheat oven to 180°C
For the Citrus Vinegar:
- Cut the lemons and grapefruit in half, gently squeeze and add both juice and fruit into the vinegar overnight.
For the Sabayon:
- Add the egg yolks and citrus vinegar to the XL Chef bowl with the whisk attached. Set the machine to 90°C, speed 3 and whisk for 3 minutes whilst pouring the clarified butter into the bowl.
- When the timer has finished the sabayon will have doubled in size and is ready for the oysters.
- Now with an oyster knife, carefully open your rock oysters and release the oyster from the shell making sure you remove any broken pieces.
- Prepare the oysters by putting them into the deeper oyster shell and sit them onto mounds of rock salt on a baking tray.
- Spoon the sabayon mix over the top of the oysters and place into the oven on the top shelf for 5 minutes.
- Remove from oven and brown under a hot grill for 1 minute till golden brown.
For Serving:
- They can be eaten on their own or with a healthy topping of caviar.