Preparation time : 40 minutes Number of people : 2
Difficulty : region Poitou-Charentes
4 tablespoons of heavy cream
2 tablespoons of minced chive
30g of butter
1 tablespoon of flour
1 glass of white wine
1 egg yolk
Oysters and leeks fondue with Pineau des Charentes:
3 tablespoons of olive oil
1/2 glass of Pineau des Charentes
30g of butter
1 tablespoon of heavy cream
Shell oysters. Simmer in their own juice in a casserolle. Filter the juice which will be used in the following preparation. Reserve your oysters and shells separately.
Chive oysters Mix the heavy cream with chives. Add lemon and reserve. Salicorne oysters Prepare a roux with butter and flour. Dilute with the oysters juice and the white wine. Simmer, stop fire and let sauce slightly cool off before incorporationg egg yolks. Add salicornes and reserve. Oysters and leeks fondue with Pineau des Charentes Braise leeks gently in the olive oil. Add a pinch of white pepper. Meanwhile, melt butter in a pan and sauté chopped shallots. Deglace iwith the Pineau. Add the leek fondue and the cream. Reserve.
Cover the bottom of the platter wih rock salt. Place the oyster shells on salt. First put a poached oyster in each shell. Then, cover four oysters with the preceding preparation. Bake in hot oven about 5 minutes.
Presentation in earthenware platter Cover the bottom of 2 earthware with rock salt from l'Ile Madame. Place 2 oysters of each sort in the following order: 2 chive oysters, 2 Salicorne oysters, 2 oysters and leeks fondue with Pineau des Charentes (This order is significant to respect savour). Serve immediately.
Elisabeth MINEAU Ferme Aquacole de L’île Madame Port des Barques 05 46 84 12 67 / 06 83 19 23 80 email@example.com