1/2 teaspoon of salt
1/8 teaspoon of black pepper
3 tablespoons of finely chopped onion
4 oyster fillets (1 pound)
1/3 cup of chicken broth
1/3 cup of dry white wine
1/2 teaspoon of salt
1/8 teaspoon of black pepper
3 tablespoons of finely chopped onion
4 oyster fillets (1 pound)
1/3 cup of chicken broth
1/3 cup of dry white wine
Prepare the Champagne Sauce according to the following recipe
Bake the oven at regular temperature (190°F)
Clean the oysters and pat them dry with a paper towel
Fold them in half and arrange them side by side in an aluminum foil pan
Mix the chicken broth and wine, and pour it over the fish
Place the pan over low heat to start simmering, then transfer it to the preheated oven
Let it cook, keeping it covered for 15 minutes (if your pan doesn't have a lid, use aluminum foil)
Check the consistency of the fish with a fork
Gently remove the oysters and arrange them on a beautiful serving platter
Heat the sauce over low heat until it reduces slightly
Mix the Champagne Sauce, let it warm up but not boil
Serve the sauce hot over each portion of fish
NOTA: - Serve this dish when you want to make an impression
There are occasions that deserve champagne and mushrooms!
