Recipe of oysters gratin with hollandaise sauce
- For 4 people:
- 8 oysters
- 100 gr. spinach
- 100 ml cream
- a handful of parsley leaves
- extra virgin oil
- For the hollandaise sauce:
- 3 egg yolks
- 200 gr. of butter
- lemon juice
For the hollandaise sauce, on the one hand, put the butter to melt in a saucepan. When melted remove the foam.
Stir a bowl in the water bath, pour the lemon juice inside and add the yolks. Beat well with a rod until you ride. Season and add the melted butter little by little, while stirring. Reservation.
Open the oysters and release them. Reserve the meat and juice. Throw away the flat shells and place the deep ones on a baking sheet covered with coarse salt.
In a pan with a little oil Saute the chopped spinach with parsley leaves. Pepper and add the cream and oyster broth.
Pour over each shell, some spinach sauce, place the oyster on top and cover with a little hollandaise sauce.
Gratin in the oven for 2-3 minutes.
Garnish with parsley branches.
Any excess heat causes dissociation of the yolks with the butter. It is said then that the sauce has been cut. If this accident occurs, it will be reassembled by putting another egg yolk and a tablespoon of water in another bowl. Beat well and add the cut sauce, little by little, while stirring.