Recipe by Chef Kate
A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson.
- 2 egg yolks
- 1⁄2 cup Guinness stout
- 1 dash fresh lemon juice
- salt & freshly ground black pepper
- 1 cup unsalted butter, melted
- 4 outer green cabbage leaves, finely shredded
- 1 teaspoon canola oil
- 4 slices bacon, chopped (use traditional Irish or Canadian bacon)
- 24 oysters, in the shell
Directions See How It's Made
- To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together.
- Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
- Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
- Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again.
- In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.
- Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water.
- Place the shells on a bed of rock salt in a small, sided baking sheet.
- Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each.
- Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
- Serve immediately.