Champagne Gratin of Oysters with Tarragon by Brian Turner

Serves 4


  • 24 oysters
  • ½ glass dry champagne
  • 140ml double cream
  • 1 egg yolk
  • ½ tsp Dijon mustard
  • 1tbsp chopped tarragon
  • 1tbsp chopped parsley
  • 2tbsp white breadcrumbs
  • 230g raw spinach
  • 60g butter
  • Nutmeg
  • Salt & pepper
  1. Open the oysters and collect the juices.
  2. Add the champagne to the oyster juice and strain through a fine sieve into a saucepan.
  3. Reduce by half over heat.
  4. Add the double cream and reduce by half again.
  5. Take off the heat and whisk in the egg yolk and mustard.
  6. Add the tarragon and parsley
  7. Meanwhile cook the spinach in the butter and season with salt and pepper and nutmeg, strain off excess liquid
  8. Put a bed of spinach into 4 gratin dishes
  9. Cover with sauce, sprinkle with breadcrumbs and colour under the grill until golden brown.

Serve Hot