- 200 g clarified butter
- 3 free-range or organic egg yolks
- 2 tablespoons white wine vinegar
- 1 tablespoon horseradish cream
- Sea salt and white pepper, to taste
- 12 Pacific oysters, freshly shucked
- 50 g baby spinach, wilted slightly in a hot pan
For the sabayon, place the egg yolks and the vinegar in a bowl over a large saucepan of boiling water. Whisk continuously until the mixture becomes pale and thick. When it is the right consistency it will hold the figure of eight when drawn in the mixture with the whisk. To prevent the mixture from getting too hot and becoming scramble eggs, hold onto the bowl and when it becomes too hot to handle, remove from over the boiling water. Continue whisking until the bowl cools and then replace over heat. Repeat as often as is need to thicken the sauce.
Remove from heat and slowly add the clarified butter whisking constantly until combined. Whisk in the horseradish cream. Set aside until required.
Remove each oyster from its shell. Divide the wilted spinach equally among the oyster shells and replace the oyster. Spoon a generous amount of the sabayon over each oyster.
Preheat grill to hot and place oysters onto a baking tray and grill until the sauce is a light golden brown. Serve immediately on a plate covered with rock salt.