Zealand oysters, sabayon of CHIMAY TRIPLE and steamed samphire

  • Type : Entree
  • Difficulty : Easy
  • Preparation :  00:25
  • French cuisine
  • Number of people : 4
  • Chimay products used :


- 12 oysters (80-90 grams)
- 3 egg yolks
- 10 centilitres of CHIMAY TRIPLE
- Juice of half a lemon
- 200 grams of samphire
- 50 grams of butter
- 4 slices of cured ham


- Dry the cured ham for an hour in an oven at 100°C.
- Open the oysters and retain the liquid. Dry the oysters with a clean tissue.
- Wash and poach the samphire briefly in a large quantity of boiling water.
- Briefly fry the samphire in the butter.
- Mix the liquid from the oysters, the CHIMAY TRIPLE and the egg yolks. Whisk over the heat until a light mass is obtained. Be careful the eggs do not curdle.
- Mix the thin pieces of dried ham and the samphire.


Arrange a little samphire topped with an oyster.
Pour over the Chimay sabayon and garnish with a strip of dried cured ham.
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