1 dozen of the finest fresh Lissadell oysters,
shucked and in the half shell – on a bed of ice with lemon wedges.
Sabayon -
6 egg yolks
50 ml Guinness
50ml Champagne
Pinch of sea salt
1 teaspoon of dark brown sugar
1 tbsp. finely chopped tarragon & Dillisk seaweed.
Over a high heat in a double boiler whisk all the ingredients together with a sabayon whisk by hand.
The sabayon will thicken and foam very quickly.
Quickly spoon the warm mixture over the prepared oysters.
Enjoy straight away.
