Gratinated oysters with Champagne sabayon by Joris Bijdendijk

Star chef Joris Bijdendijk, known for restaurants RIJKS* and restaurant Wils*, also loves cooking at home. In his book Bij Bijdendijk Thuis , he takes you through the dishes that appear on his table at home (such as these delicious toasted sandwiches). And now there is a sequel: Chez Bijdendijk. In this substantial book, Joris shares seventy of his favorite French recipes that he regularly cooks at home; from stews to patisserie and everything in between. Such as these gratinated oysters with Champagne sabayon.

Joris’ dishes are based on the classics, but he gives them his own modern twist. And conveniently, each recipe introduces you to French techniques and ingredients. This provides a solid foundation for making the most delicious French dishes at home. With this recipe and the accompanying explanation, you can make star-worthy gratinated oysters from now on!

Inspiration: French cuisine

French cuisine is considered the mother of many cuisines. French gastronomy – with famous chefs such as Auguste Escoffier, Paul Bocuse and Alain Ducasse – has inspired countless chefs worldwide. Joris Bijdendijk is no exception. Poaching, blanching, flambéing; French cuisine speaks a universal language. And once you have mastered those basic techniques, Joris believes you can bring out the best in any ingredient and vary endlessly. Take sabayon, for example…

Sabayon

Joris: ‘You could describe sabayon as the airy version of a hollandaise. And I would describe hollandaise as a kind of warm mayonnaise in which butter is generally used as the fat. You can prepare sabayon both savory and sweet. And it is truly an à la minute job. Poaching oysters in the shell is another good trick. It also makes opening the shell a little easier. Nevertheless, take proper precautions to ensure that you can open the oyster without injury or shell grit.’

Cooking with oysters

Joris: ‘There are two types of oysters that are widely eaten. The flat oyster, which has a mild, slightly iron-like flavor; well-known varieties include the belon and our Zeeland flat oyster. And there is the cupped oyster, often called creuse, with a more cucumber-like flavor. Fine de claire, Gillardeau oysters and wild Pacific oysters are examples of these. Within the flat and cupped types, there are also many different varieties. The water in which the oyster grows has a major influence on its flavor. This is determined by the salt content as well as the water’s nutrients and temperature. 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, making the oyster remain crisper and leaner. Combine oysters with sabayon and the feast can begin.’

How to make gratinated oysters with Champagne sabayon

• Bring a large pan of water to the boil. As soon as the water boils, place the oysters in the pan and turn off the heat. Remove the oysters from the water after 1 minute and place them in a bowl of ice water until completely cooled.
• Open the oyster shells, loosen the oyster meat and set aside on kitchen paper to pat dry carefully. Clean and dry the shells thoroughly.
• Heat the butter in a pan over medium heat and sauté the spinach in it until just wilted. Season with salt and pepper.
• Drain the spinach thoroughly on a clean tea towel and press it gently so the spinach dries well. Then separate the spinach so it does not go into the oyster shells in a compact mass.
• Whisk the egg yolks until light and airy in a bowl and add the Champagne. Cook this sabayon, whisking constantly, au bain-marie until it becomes a light sauce. To do this, place a mixing bowl over a pan containing a layer of boiling water (about 3 centimeters). Make sure the water is gently bubbling. The mixing bowl will become hot, so make sure your hands are well protected. The sabayon is cooked when it can coat the rounded side of a spoon.
• Remove the bowl from the pan and continue whisking the sabayon until it has cooled slightly; this takes about 1½ minutes. Season the sabayon with salt and pepper.
• Preheat the oven to the grill setting. Arrange the oyster shells securely on a platter or dish, for example on coarse sea salt. If you have an oyster platter, that is of course even better. Place some of the separated spinach in the bottom of each shell, followed by the oyster itself.
• Cover the oysters with the Champagne sabayon and gratinate them under the oven grill for 30 seconds, or until the sabayon is golden brown.
• Serve the oysters immediately and eat them warm.

Title: Chez Bijdendijk
Author: Joris Bijdendijk
Price: €34,99
Publisher: Nijgh & van Ditmar

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