Prep: 15 minutes | Cook: 10 minutes
Serves 4
20 size 0 Fine de Claire oysters, 1 long turnip, 1 carrot, 1 onion
1 small jar of lumpfish eggs, 1 tbsp fresh cream, 1 knob of butter, chervil, salt, ground pepper
Shuck the oysters over a bowl to capture their juices. Strain the juice and bring to a gentle simmer in a saucepan.
Clean the oysters thoroughly. Sauté briefly in a hot pan, 10-20 seconds per side, to firm them up. Drain on a clean cloth and set aside.
Finely dice the vegetables into a brunoise. Sauté gently in butter for about 8 minutes until tender. Season with salt and pepper. Set aside.
Add the brunoise and cream to the simmering oyster juice. Let it reduce gently.
Divide 5 oysters per ramekin or small dish. Warm in a turned-off hot oven for 1 minute.
Off the heat, stir in the lumpfish roe, then whisk in the butter in small pieces to emulsify the sauce.
Remove the oysters from the oven, spoon over the sauce, and garnish with fresh chervil.
Note: For a gala dinner, replace lumpfish roe with Oscietra caviar.
