RECIPE: Oysters au gratin with champagne sabayon from Chez Bijdendijk

In the new cookbook Chez Bijdendijk Chef Joris Bijdendijk (known for RIJKS*, Wils*, and Wils Bakery Café, among others) takes you on a culinary adventure to France. Your Little Black Book is sharing some recipes from the cookbook that everyone should try at home. Happy cooking!

© Chez Bijdendijk

ingredients: Oysters au gratin with champagne sabayon
for 4 persons

12 closed oysters (preferably Gillardeau oysters)
30 grams of butter
250 grams of spinach
salt and freshly ground black pepper
2 egg yolks
300 ml of champagne

also needed
ice water
oyster knife
oyster plate (optional)

this is how you make: gratinated oysters à la joris bijdendijk

You could describe sabayon as a light version of hollandaise. And I'd describe hollandaise as a kind of warm mayonnaise, generally using butter as the fat. You can prepare sabayon in both savory and sweet ways. And it's truly a quick and easy job. Poaching oysters in their shells is another good trick. It also makes opening the shells a bit easier. Nevertheless, take good care to ensure you open the oyster without any damage or debris from the shell.

There are two types of oysters that are commonly eaten. The flat oyster, which has a mild and slightly irony flavor; well-known varieties include the Belon and our Zeeland flat oyster. And there's the hollow oyster, often called creuse, with a more cucumber-like flavor. The fine de claire, Gillardeau oyster, and the wild wader oyster are examples of these. And within the flat and hollow types, there are many variations. The water in which the oyster grows significantly influences its flavor. This depends on both the salinity, the nutrients it eats, and the temperature of the water. The saltier the water, the more flavorful the oyster. The warmer the water, the faster the oyster grows and the creamier it becomes. Cold water slows growth and keeps the oyster crisp and leaner. Combine oysters with sabayon, and the fun can begin.

Bring a large pot of water to a boil. Once boiling, add the oysters and turn off the heat. After 1 minute, remove the oysters from the water and place them in a bowl of ice water until completely cooled. Open the oyster shells, separate the oyster meat, and set aside on paper towels to gently pat dry. Clean and dry the shells thoroughly.

Heat the butter in a pan over medium heat and sauté the spinach until just wilted. Season with salt and pepper. Drain the spinach well on a clean tea towel and press it gently to dry it thoroughly. Then separate the spinach so it doesn't get compacted into the oyster shell.

In a bowl, whisk the egg yolks until light and fluffy and add the champagne. Cook this sabayon in a double boiler until light and fluffy.
a mixing bowl on top of a pan with a layer of boiling water (approx.
3 centimeters). Make sure the water is bubbling steadily. The mixing bowl will be hot, so make sure your hands are well protected. The sabayon is done when it can coat the back of a spoon. Remove the bowl from the heat and whisk the sabayon until it has cooled slightly, about 1 minutes. Season the sabayon with salt and pepper.

Preheat the oven to grill mode. Place the oyster shells in a stable position on a tray or platter, for example, on coarse sea salt. An oyster plate would be even better. Place some of the loose spinach at the bottom of each shell, followed by the oyster shells. Cover the oysters with the champagne sabayon and grill them for 30 seconds, or until the sabayon is golden brown. Serve the oysters immediately and eat them warm.

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