Champagne Oysters: A Luxurious Recipe
Instructions
- Boil the sea bass halfway through cooking in boiling salted water.
- Drain the sea bass and, once warm, skin and cut it into small pieces.
- Carefully open the oysters and extract the shellfish.
- In a frying pan, melt some butter.
- Add the sea bass and oysters to the pan.
- After a few minutes, drizzle with the champagne.
- Flavor with a few drops of tabasco, to taste.
- Once the wine has evaporated, withdraw the pot from the heat.
- Fill the oyster shells with the resulting mixture.
- Sprinkle with chopped parsley.
- Serve with bread croutons fried in butter.
Notes
For an even more refined version, you can replace the sea bass with fillets of sole. Also, for a fresh touch, add a pinch of grated lemon zest to the mixture before filling the oysters.