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.
