Family Best Time >> Food

Nage of Belon oysters with champagne and julienned vegetables


Ingredients:4 people
  • Belon oysters
    24
  • champagne
    30 cl
  • fresh cream
    15 cl
  • carrot
    150
  • white leek
    150 g
  • endives
    150 g
  • butter
    120g
  • chervil
    1/2 bunch
  • milled pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:15 minutes


Shell the oysters over a container to catch the juice,

Rid the oysters of their impurities by cleaning them in their juice, filter this juice, set aside

Finely chop the endives, taking care to remove the hard core, cook al dente, set aside

Peel the carrots, thinly slice them and cut into fine julienne strips, cook al dente

Wash the leek whites, thinly slice them into julienne strips, cook al dente

Gently sweat the 3 juliennes in the frothy butter, set aside

In a sauté pan reduce the champagne almost to ice, add the oyster juice, then the cream, poach the oysters in it for a few seconds, be careful not to cook them, set aside, taste, if too salty lengthen with a drizzle of water, then add the juliennes, winnow with the rest of the butter, pepper from the mill

Arrange the oysters in cups, coat them with julienned nage

Sprinkle with chopped chervil.

Variation Arrange the poached oysters in the previously cleaned shells.

A creation of Hubert