Family Best Time >> Food

Warm oysters with avocado and shallot sea butter


Ingredients:4 people
  • Oysters from Claire No. 0
    24
  • large leek
    1
  • lawyers
    2
  • Shallot
    1
  • whipping cream
    1 tablespoon
  • butter
    1 walnut
  • chervil
  • salt, pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:10 minutes


Prepare a julienne of green leeks, cook in salted boiling water, drain.

Peel the avocados, then cut them into thin slices.

Open the oysters over a container to collect their juice. Shell them and gently clean them to get rid of their impurities. Pass the juice thus recovered through a cheesecloth.

Peel and finely chop the shallot.

In a sauté pan, put the oyster juice on the heat. Once boiling, poach the oysters for about 2 minutes and set them aside on a clean cloth. Add the chopped shallot to this cooking, reduce by half and strain through cheesecloth. Stir in a spoonful of cream and return to low heat.

Arrange the julienne of leeks in a circle on a plate. Place the sliced ​​avocado on it and arrange the oysters (six clear per person) on top. Keep the plate warm.

Winnow the sauce with a knob of butter and pepper.

Take the plate out of the heat and cover the whole thing with this sauce.

Garnish with sprigs of chervil.

My advice:If you wish, use belons instead of clear ones, but avoid butterflies, which are too milky.

Joëlle's point of view:For a festive day, add a hint of Beluga caviar to each oyster or one from Avruga.

Warm oysters with avocado and shallot sea butter