A chic amuse-bouche according to the recipe of our sustainable fishing expert Bart van Olphen. Pour a glass of bubbly and the party can begin. Enjoy!
1 Preheat the oven grill to the highest setting.
2 Open the oysters and cut the shellfish loose. Keep the oyster meat part and catch the moisture. Sieve it to remove shell remains. Keep the shells.
3 Bring the sparkling wine and tarragon to the boil in a saucepan. Turn the heat low and leave to infuse for 3 minutes. Sieve the liquid.
4 Bring a pan of water to the boil and put a heat-resistant bowl on top. Put the wine-dragon mixture, 2 tablespoons oyster liquid and the egg yolks in the bowl. Gradually beat the clarified butter with a whisk until it becomes a lumpy sabayon. Season to taste with the lemon juice plus salt and pepper.
5 Heat the oyster meat for 1-2 minutes in a saucepan with the remaining oyster liquid.
6 Put the oyster meat back into the deep side of the shells and pour some sabayon over it. Gratin the oysters golden brown under the oven grill.
7 Serve the oysters on some coarse sea salt or seaweed.