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Oysters au gratin, curry-glazed vegetables & Pâté Hénaff

Oysters au gratin, curry-glazed vegetables & Pâté Hénaff

6

Medium

20 mn

Ingredients

  • 6 hollow oysters n°2
  • 6 slices Pâté Hénaff
  • 1 carrot
  • 1/2 fennel
  • Olive oil
  • Curry
  • 1 egg yolk
  • 100g butter
  • 10cl citrus juice
  • Fresh herbs
  • Salt & pepper

Preparation

  1. Sweat the julienned vegetables and season with curry powder.
  2. Shuck the oysters.
  3. Make the sabayon.
  4. Place the oyster in the shell, followed by the vegetables, pâté and sabayon.
  5. Bake au gratin in salamander.

Product used

Pâté Hénaff
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