Prep:15 minutes Cook 10 minutes
For 4 people:
20 size 0 fine de claire oysters, 1 long turnip, 1 carrot, 1 onion
1 small jar of lumpfish eggs, 1 tbsp of fresh cream, 1 knob of butter,
chervil, salt, ground pepper.
Open the oysters over a container to collect the sea juice, filter it and put it in a pan on the fire.
Clean the oysters. Let them "stiffen" in a sauté pan 10 to 20 seconds on each side, set aside on a small cloth.
Prepare a fine mirepoix, i.e. cut your vegetables until you obtain tiny dice (brunoise). Brown it gently in butter for about 8 minutes. Add salt and pepper. Book.
To the sea juice, add the mirepoix and the cream. Let it simmer.
Arrange 5 oysters per ramekin or other small display. Spend a minute in the hot oven turned off.
Add the lumpfish eggs to the sauce, then the butter in pieces. winnow.
Take out the oysters and top with the sauce. Decorate with chervil.
Note:For a gala dinner, replace lump pat eggs with oscietra caviar.
