Gratinéed Oysters With Sauerkraut |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
2 cups coarse sea salt |
16 large oysters |
5 tablespoons butter |
1 medium yellow onion, finely chopped |
3/4 cup dry white wine |
1/2 lb sauerkraut, rinsed and drained |
kosher salt and fresh ground white pepper |
3/4 cup heavy cream |
1 tablespoon dry vermouth |
1 egg yolk |
1 pinch cayenne |
Directions:
1. Heat 3 tablespoons of the butter in a pot over medium heat. Add half the onions and cook until softened, 5–7 minutes. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil. Reduce heat to medium; simmer, partially covered, 8–10 minutes. Drain the sauerkraut mixture and set aside.
2. Heat remaining butter in a pot over medium heat. Add remaining onions; cook until softened, 5–7 minutes. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil. Lower heat to medium-low; reduce by half, about 20 minutes. Remove from heat; whisk in egg yolk and remaining cream. Add cayenne and season with salt and pepper. Set sauce aside.
3. Heat broiler with rack 4 from element. Divide sauerkraut between shells; top each with an oyster. Spoon some sauce over each and broil until light golden brown, about 5 minutes.
|
|