with beer au gratin
Various types of beer can be used for this dish, such as wheat beer, some of the dark beers or bock beer.
8 large oysters
1 shallot, finely chopped
200 ml of beer
2 egg yolks
100 g of melted butter
2 spring onions, chopped into rings
Open the oyster, pour the juice into a bowl and put it aside for later. Sweat the shallot in butter. Add the oyster juice and the beer and boil until almost half of the liquid has evaporated. Put the spring onions in the empty oyster shell and place the oyster on top. Drain the oyster juice and beer through a sieve. Beat this together with the egg yolks while heating it inn a water bath until foamy and thoroughly cooked. Add cold cubes of butter and beat into a creamy sauce. Do not allow it to boil. Pour the sauce over the oysters with a spoon and place under the grill for 1 to 2 minutes.
Enjoy with a glass of Wadden beer.
Recipes from Annette van Ruitenburg, de Waal Texel - Copyright ©2019 for Visit Wadden