Oysters in Sauce
Description
This appetizer is quick and easy to prepare. Oysters are a delicacy, served in the finest restaurants around the world, and in some countries (for example, Cambodia or Vietnam) they are eaten like sunflower seeds. Because of their high price, they are not affordable for everyone, but if you have decided to try them, it is definitely worth knowing how and with what they can be prepared and served. 1. With a knife, carefully open the shell and remove the oyster meat. Peel the beet, wash and dry it with paper towels, and cut it into thin strips. 2. Wash the onion and chop it finely; peel the garlic and mince it through a press or chop it finely. 3. Put 2 tablespoons of oil in a saucepan, add the onion and garlic, and place it over heat. Add the beet and braise for a few minutes, then pour in the broth. Season with salt and pepper and cook for 5–10 minutes. 4. Grease a baking dish with butter. Set up a double boiler, place the egg yolks in a bowl, pour in the wine, and whisk with a whisk over the double boiler. Add 250 grams of chilled butter grated on the coarse side of a grater. 5. Wash the aromatic herbs and dry them with paper towels, then chop them finely. Add them to the butter and yolks over the water bath, and season with salt and pepper. 6. Fill the washed and cleaned shells with the beet, onion, and garlic mixture, place the oyster meat on top, and pour the sauce over them. Cook in the oven on the “Grill” setting until a golden crust forms. 7. Serve the oysters with the sauce at the table cooled. They can be served warm or chilled.