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
Prepping time: 15 minutes / Cooking time: 35 minutes (excludes sous vide cooking)
On a bed of sea salt, carefully set the cleaned oyster shells as flat as possible. Add a small amount of the sea beans, then place the chilled fresh oyster and a top with a spoonful of the sabayon sauce. Garnish with caviar and freshly squeezed lemon. Serve immediately.
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