Oysters au gratin with sabayon

  • 6 persons
  • cooking time: 15 minuten
  • difficulty


  • 24 oysters (6 p.p.)
  • 1 glass of sparkling wine
  • 1 sprig of tarragon, finely chopped, plus extra
  • 3 egg yolks
  • 50 g clarified butter
  • juice of ½ lemon

How to prepare

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.