Name: Oysters with beurre blanc
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 250ml champagne; 2 eschalots, finely chopped; 200g chilled unsalted butter, chopped; 60ml thickened cream; 1 small carrot, cut into thin matchsticks; 1 celery stalk, cut into thin matchsticks; 2 spring onions, cut into thin matchsticks; Rock salt, to line; 12 freshly shucked oysters; Black sea salt or rock salt, to serve

Oysters with beurre blanc

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Elegant Valentine's Day oyster dish, simple and stunning.

Ingredients:

250ml champagne
200g chilled unsalted butter, chopped
60ml thickened cream
1 small carrot, cut into thin matchsticks
1 celery stalk, cut into thin matchsticks
2 spring onions, cut into thin matchsticks
Rock salt, to line
12 freshly shucked oysters
Black sea salt or rock salt, to serve

Instructions:

Preheat your oven to 150C.
In a small pan, gently simmer Champagne and eschalot until reduced by three-quarters. While whisking constantly, add butter one piece at a time. Then, whisk in cream and season to taste. Keep warm.
Quickly blanch vegetables in boiling salted water for 30 seconds. Immediately cool in cold water and gently pat dry with paper towel.
Place oysters on a bed of rock salt on a baking tray and bake until golden for about 5 minutes. Serve on a black sea salt-lined plate with vegetables and drizzle with beurre blanc sauce, finishing with a sprinkle of black sea salt.

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