Oysters with Juliennes of vegetables

Ingredients for Oysters with Juliennes of vegetables :

	1 Prepare all the ingredients.
	2 Shuck the oysters. Remove them from the shell and keep the water separately.
	3 Filter the water.
	4 Peel the tomato using boiling water. Cool down.
	5 Cut the carrots in julienne...
	6 ...then the leek whites...
	7 ...and celery sticks.
	8 Reserve.
	9 Blanch the leek whites for one minute. Drain and reserve.
	10 Mix the 3 juliennes in a saucepan.
	11 Add a knob of butter, salt and pepper using a mill.
	12 Sweat these vegetables on medium heat. They must not change colour.
	13 Chop the tomato into a small dice after you remove the flesh in a petal shape.
	14 When finished, remove the julienne from the heat and keep warm.
	15 Pour the water of the oysters and the white wine into a saucepan.
	16 Add the oysters...
	17 ...and heat until simmering.
	18 As soon as it simmers, remove from the heat and leave the oysters to poach for a few seconds before removing them. Keep warm.
	19 Reduce the cooking juice by 3/4.
	20 Whip the sauce with butter...
	21 ...as you stir in a rotating movement.
	22 Add diced tomato...
	23 ...and thoroughly mix. Adjust seasoning. (Easy with the salt!)
	24 Add the thinly chopped basil last.
	25 Place the julienne in the bottom of the plate.
	26 Dress the lukewarm oysters.
	27 Coat them with the warm sauce.
	28 Decorate using some sprigs of chervil.
	29 Serve immediately.