Baked Rock Oysters With Bacon, Cabbage And Guinness Sabayon

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 egg yolks
• 1/2 cup guinness stout
• 1 dash fresh lemon juice
• salt & freshly ground black pepper
• 1 cup unsalted butter, melted
• 4 outer green cabbage leaves, finely shredded
• 1 teaspoon canola oil
• 4 slices bacon, chopped (use traditional irish or canadian bacon)
• 24 oysters, in the shell

Recipe

• 1 to make the sabayon, in a double boiler, whisk the egg yolks, guinness, lemon juice, salt and pepper together.
• 2 place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
• 3 remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
• 4 cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. drain, and immerse in cold water. drain again.
• 5 in a small skillet, heat the oil over medium heat. cook the bacon until crisp. using a slotted spoon, transfer to paper towels to drain.
• 6 preheat the broiler. shuck the oysters over a small bowl. reserve the deeper half of each shell, and rinse them under cold water.
• 7 place the shells on a bed of rock salt in a small, sided baking sheet.
• 8 divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. spoon some of the sabayon over each.
• 9 place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
• 10 serve immediately.