• p87



    8 oysters, large and fresh

    4 lemongrass sticks


    1/3 iceberg lettuce, shredded

    1/2 baby gem lettuce, shredded

    olive oil

    2 bunches of watercress

    1 small bunch of flat leaf parsley

    1 knob of butter

    sea salt



    Place the oysters, flat-side up, in a steamer basket over a pan of boiling water. Cover and steam for 1 minute. The oysters should have opened. Carefully reserve the oyster juices in a cup

    Remove the oysters from their shells and leave to cool. Then cut the lemongrass stalks into thin skewers and pierce an oyster on each. Chill until ready to serve

    Gently sauté the shredded lettuces with 2 tbsp olive oil in a saucepan for about 5 minutes, until softened but not coloured

    Cut the stalks from the watercress and parsley and blanch for 1 minute. Add the watercress leaves and parsley leaves, then blanch for another 2 minutes

    Drain in a colander and plunge into a big bowl of iced water. Leave for 5 minutes, then drain, pressing down on the leaves to extract the water. Keep the liquor for blending and adjusting the texture of your velouté

    Mix the lettuces and the wilted watercress and parsley in a blender with the reserved oyster juices and the butter. Blitz until smooth

    Add seasoning to taste, then pour and rub the velouté through a fine sieve into a bowl. Chill until ready to serve

    Once ready to serve, heat a little olive oil in a frying pan and sauté the skewered oysters for a few seconds on each side to reheat and lightly colour

    Pour the chilled velouté into 4 soup plates and serve with two oyster skewers balanced on the side