As a starter or as a light dish, this hot oyster, vegetable julienne and white butter recipe is a treat.
Ingredients for 4 persons :
- 24 cupped oysters n ° 3
- 2 leek whites
- 2 carrots
- 30 g of semi-salted butter
- 3 tbsp. tablespoon of water
- Coarse salt
- Salt pepper
- 100 g of semi-salted butter
- 3 gray shallots
- 5 cl of dry white wine
- 5 cl of white wine vinegar
- 2 tbsp. fresh cream
Hot oysters and julienne vegetables in shell
Poached oysters and a colorful presentation, that's the great idea for a year-end recipe!
- Open the oysters, collect and filter the water they contain. Shell them. Reserve.
- Wash the leek whites. Peel and wash the carrots. Cut these vegetables into fine julienne.
- In a large saucepan, melt 30 g of butter, place the carrot julienne in it. Cook for 4 minutes then add the leek julienne.
Cook for 3 minutes, pour in the water, season and cook for another 5 minutes.
For the white butter:
- Cut the butter into small pieces.
- Peel, wash and chop the shallots, bring them together in a saucepan.
Pour in the white wine and vinegar, bring to a boil and let evaporate slowly. As soon as there is only a tablespoon's value left, add the crème fraîche, mix. Gradually add over low heat while whisking the cold butter. The sauce becomes creamy.
- Clean the hollow part of the shells, place them whole in hot water.
- Bring the filtered oyster water to a boil, remove from the heat, immerse the oysters in it for 30 seconds. Remove.
- Cover 4 plates with coarse salt, wedge the hot and drained oyster shells. Place and divide an oyster and the vegetables in each. Pour a tablespoon of white butter. Serve immediately!
On the cellar side, wine to accompany these hot oysters
Salty and tangy, with vegetables that highlight the oyster oyster, and white butter which accentuates the density and softness of the flesh, here is a preparation that strengthens and complicates the maritime character of the dish.
This type of rich and sophisticated preparation allows wines that are more powerful than those usually associated with this noble shell. With a Sancerre, we will accentuate the tangy notes and the freshness brought by the julienne of vegetables, but to stimulate the iodized notes we will prefer the mineral developed by a wine made from the Chenin grape variety. In that case, why not try a Jasnières over a few years, while avoiding choosing a vintage that is too warm. If, on the contrary, you want to accentuate the milky character and the sweetness of the sauce, you will choose a wine going in the same direction: a chardonnay from the southern terroirs of Burgundy like a White macon or one St Veran will then be privileged partners.
Recipe: T. Debéthune, Photo: C. Herlédan