Gratinéed Oysters with Sauerkraut

Name: Gratinéed Oysters with Sauerkraut
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups coarse sea salt; 16 large oysters, such as wellfleet, bluepoint, or Apalachicola; 5 Tbsp. butter; 1 medium yellow onion, finely chopped; 3 ⁄ 4 cup dry white wine; 1 ⁄ 2 lb. sauerkraut, rinsed and drained; Kosher salt and freshly ground white pepper, to taste; 3 ⁄ 4 cup heavy cream; 1 tbsp. dry vermouth; 1 egg yolk; Pinch of cayenne

Serves
serves 6-8

SAVEUR EDITORS

The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.

Ingredients

2 cups coarse sea salt
16 large oysters, such as wellfleet, bluepoint, or Apalachicola
5 Tbsp. butter
1 medium yellow onion, finely chopped
³⁄₄ cup dry white wine
¹⁄₂ lb. sauerkraut, rinsed and drained
Kosher salt and freshly ground white pepper, to taste
³⁄₄ cup heavy cream
1 tbsp. dry vermouth
1 egg yolk
Pinch of cayenne

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Instructions

Step 1

Spread sea salt on a large baking sheet. Open oysters over a cheesecloth-lined sieve over a bowl to collect oysters' liquor. Remove oysters and chill. Discard flat top shells. Wash bottom shells and place on sheet; set aside.

Step 2

Heat 3 tbsp. of the butter in a pot over medium heat. Add half the onions and cook until softened, 5-7 minutes. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil. Reduce heat to medium; simmer, partially covered, 8-10 minutes. Drain the sauerkraut mixture and set aside.

Step 3

Heat remaining butter in a pot over medium heat. Add remaining onions; cook until softened, 5-7 minutes. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil. Lower heat to medium-low; reduce by half, about 20 minutes. Remove from heat; whisk in egg yolk and remaining cream. Add cayenne and season with salt and pepper. Set sauce aside.

Step 4

Heat broiler with rack 4" from element. Divide sauerkraut between shells; top each with an oyster. Spoon some sauce over each and broil until light golden brown, about 5 minutes.

Spread sea salt on a large baking sheet. Open oysters over a cheesecloth-lined sieve over a bowl to collect oysters' liquor. Remove oysters and chill. Discard flat top shells. Wash bottom shells and place on sheet; set aside.
Heat 3 tbsp. of the butter in a pot over medium heat. Add half the onions and cook until softened, 5-7 minutes. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil. Reduce heat to medium; simmer, partially covered, 8-10 minutes. Drain the sauerkraut mixture and set aside.
Heat remaining butter in a pot over medium heat. Add remaining onions; cook until softened, 5-7 minutes. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil. Lower heat to medium-low; reduce by half, about 20 minutes. Remove from heat; whisk in egg yolk and remaining cream. Add cayenne and season with salt and pepper. Set sauce aside.
Heat broiler with rack 4" from element. Divide sauerkraut between shells; top each with an oyster. Spoon some sauce over each and broil until light golden brown, about 5 minutes.