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Three preparations of oysters — image

Three preparations of oysters

Three oysters: one with foam, one with mignonette, and one with French topping.

Ingredients

50gCold butter
200mlRiesling
50gShallot
10gButter
200mlChicken stock
1Bay leaf
10gPrimerba thyme
5gGarlic puree

Black pepper
Chopped red onion

French oyster topping

Samphire
Leek oil
Ice
Lima oysters
Cresses

Preparation

  1. Sweat the shallot with the garlic purée, Primerba thyme, bay leaf, and butter.
  2. Deglaze with Riesling and bring to a boil.
  3. Add the chicken stock and reduce to about 1/3.
  4. Strain the sauce and finish with cold butter.
  5. Briefly foam the sauce before serving.

  1. Let the chopped red onion infuse on low heat for a few minutes.
  2. Season with black pepper.
  3. Chill until use.

  1. Open the oysters and place them on ice.
  2. Briefly blanch the samphire and cool in ice water.
  3. Serve one oyster with the foamy sauce.
  4. Serve one oyster with the mignonette.
  5. Serve one oyster with the French oyster topping.