Sauté pan with lid
Cook the leek in butter over low heat for 10 minutes, add the cream and continue cooking until thickened. Season to taste.
Prepare a sabayon by combining the egg yolks and white wine over a bain-marie. Whisk until light and fluffy.
Arrange the creamy leek in the oyster shell, place an oyster on it in the centre and spoon the sabayon over it. Put under the grill for 3-4 minutes.
This recipe is featured in our cookbook. (to be published late summer)
Serving: 2gCalories: 133kcalCarbohydrates: 8gProtein: 4gFat: 9gCholesterol: 104mgSodium: 50mgFiber: 1gSugar: 2gVitamin A: 1081IUVitamin C: 5mgCalcium: 48mgIron: 2mg