Broiled Oysters with chorizo sabayon and spinach
Preparation
Cooked Chorizo:
- Preheat a pan and oil over medium heat.
- Sweat the shallot until soft. Add the garlic and cook for 30 seconds.
- Add the chorizo and cook until lightly browned.
- Drain off the chorizo oil/fat and reserve for the sabayon. Cool the chorizo and reserve for the farce.
Chorizo and Spinach Farce:
- Sweat the shallot in blended oil until soft and translucent.
- Add the garlic and cook for 30 seconds.
- Add the spinach and sauce until wilted and soft.
- Squeeze/press the spinach to remove excess liquid.
- In a mixing bowl, combine the spinach, chorizo, and espellete and mix well.
- Taste and seasons with salt and espellete, if needed.
Toasted Herb Bread Crumbs:
- Toast the breadcrumbs with butter in a pan over medium-low heat, moving constantly to prevent burning and to ensure even color.
- Remove the breadcrumbs and cool.
- Once the breadcrumbs are cool, mix with the herbs. Taste and season with salt and lemon zest.
Shallot Reduction:
- Combine the wine, vinegar, shallot and sache in a sauce pan and reduce to 1 quart.
- Blend, cool and store for sauce making.
Chorizo Sabayon:
- Set up a double boiler.
- Whisk the egg yolks and shallot reduction over the double boiler until a thick foam forms and it triples in volume.
- Slowly drizzle in chorizo fat as needed, whisking constantly, then slowly drizzle in butter. Use equal parts chorizo fat and butter.
- Taste and seasons with salt, paprika, and lemon juice.
Putting it all together:
- Preheat an oven to 400°F.
- Shuck oysters and lay flat on a bed of salt.
- Top oysters with ~0.25oz chorizo and spinach farce.
- Spoon sabayon on top of the farce and sprinkle with pimenton
- Roast the oysters in the oven for 3 miutes.
- Remove oysters and turn the oven broiler on.
- Top the oysters with breadcrumbs and broil for 1 minute, or until the breadcrumbs are a dark, golden brown.
Ingredients
For the Cooked Chorizo:
- 1 lb of Chorizo, ground
- Oil, as needed
- 1 Tbsp Shallot, brunoisee
- 1 Tbsp Garlic, minced
For the Chorizo and Spinach Farce:
- Oil, as needed
- 1 Tbsp Shallot, brunoise
- 1 Tbsp Garlic, minced
- 2 lbs Baby Spinach
- 1 lb Cooked Chorizo
- Kosher Salt, as needed
- Ground Black Pepper, as needed
- 1 Tsp Espellete Powder
For the Toasted Herb Breadcrumbs:
- 113g Panko
- 113g Butter, unsalted
- 2.8g Parsley, chiffonade
- 2.8g Oregano, chopped
- 2.8g Chives, chiffonade
- Lemon Zest, as needed
- Kosher Salt, as needed
For the Shallot Reduction:
- 1,000g White Wine
- 500g White Wine Vinegar
- 1 Shallot, peeled and sliced
For the Chorizo Sabayon:
- 2 fl oz Shallot Reduction
- 8 Egg Yolks
- Chorizo Fat, strained and hot, as needed
- Butter, clarified and hot, as needed
- Pimenton, as needed
- Fresh Lemon Juice, as needed
Putting it all together:
- 3 Oysters
- Chorizo Sabayon
- Chorizo and Spinach Farce
- Herb Breadcrumbs
- Pimenton
- Rock Salt
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