Sous Vide Oysters with with Caviar, Sea Beans, and Sabayon | Sous-Vide Magazine
Oysters with Caviar, Compressed Sea Beans, and Champagne Sabayon prepared sous vide make for a spectacular start to a special fête.
Ingredients
- 12 fresh oysters
- 2 Tbsp white wine
- 4 egg yolks, beaten
- 1 Tbsp clarified butter (ghee)
- 4 tsp shallots, finely chopped
- ⅛ tsp black peppercorn, cracked
- ½ C Champagne
- ½ C sea beans (substitute with thinly sliced caperberry or asparagus, or omit)
- ½ Tbsp olive oil
- Lemon wedges, to garnish
- Caviar, to garnish
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