Oysters with Juliennes of vegetables

Oysters with Juliennes of vegetables
  • For : 2 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Oysters with Juliennes of vegetables :

  • 12 oysters
  • 10 cl dry white wine
  • 1 tomato
  • 100 g leek whites
  • 75 g sticks of celery
  • 150 g carrots
  • butter
  • basil
  • salt
  • pepper

Technical stages for Oysters with Juliennes of vegetables :

Oysters with Juliennes of vegetables - 1
1

Prepare all the ingredients.

Oysters with Juliennes of vegetables - 2
2

Shuck the oysters. Remove them from the shell and keep the water separately.

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3

Filter the water.

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4

Peel the tomato using boiling water. Cool down.

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5

Cut the carrots in julienne...

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6

...then the leek whites...

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7

...and celery sticks.

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8

Reserve.

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9

Blanch the leek whites for one minute. Drain and reserve.

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10

Mix the 3 juliennes in a saucepan.

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11

Add a knob of butter, salt and pepper using a mill.

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12

Sweat these vegetables on medium heat. They must not change colour.

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13

Chop the tomato into a small dice after you remove the flesh in a petal shape.

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14

When finished, remove the julienne from the heat and keep warm.

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15

Pour the water of the oysters and the white wine into a saucepan.

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16

Add the oysters...

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17

...and heat until simmering.

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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.

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19

Reduce the cooking juice by 3/4.

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20

Whip the sauce with butter...

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21

...as you stir in a rotating movement.

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22

Add diced tomato...

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23

...and thoroughly mix. Adjust seasoning. (Easy with the salt!)

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24

Add the thinly chopped basil last.

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25

Place the julienne in the bottom of the plate.

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26

Dress the lukewarm oysters.

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27

Coat them with the warm sauce.

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28

Decorate using some sprigs of chervil.

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29

Serve immediately.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required: