Open the oysters over a container to collect the sea juice, filter it and put it in a sauté pan on the fire.
Clean the oysters. Let them "stiffen" in a sauté pan, 10-20 seconds, on each side; book on a small cloth.
Prepare a fine mirepoix, that is to say cut your vegetables until you obtain tiny dice (brunoise). Brown it gently 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 any other small display. Spend 1 minute in the hot oven off.
Add the lump eggs to the sauce, then the butter in pieces. Winnow.
Take out the oysters and cover with the sauce. Decorate with chervil.
My advice:You can make the same recipe by replacing the claires with belons. In this case, after poaching the oysters, you can put them back in their shells and proceed in the same way.
Joëlle's point of view:The biggest difficulty remains opening the shells, the rest of the recipe is very easy to make.
