- Large oysters n°2 (Tremblade): 20
- Leeks: 400 g
- Whipping cream: 80 g
- Butter: 40 g
- Shortcrust pastry: 40 g
- Carrot extra 20/40 mm: 80 g
- Type 55 flour: 1 kg
- Fine salt: 10 g
- Fresh eggs 55/60: 2
- Butter: 350 g
- Water: 12 cl
Shortcrust Pastry:
Form a flour crown on your work surface. Crack the whole eggs into the center, add salt, water, and softened butter. Gradually incorporate the flour from the edges, kneading until smooth. Roll the dough into a ball, lightly flour if not using immediately, and chill.
Recipe Steps:
- Open the oysters over a container to catch their juice, avoiding damage to the oysters. Rinse them in their own water to remove shell fragments, then strain and reserve the juice.
- Roll out the shortcrust pastry thinly. Cut into 10-12 cm circles and bake at 180°C on a Silpat mat until golden. Peel and wash the leeks, separating the tender white parts from the dark green tops. Chop the whites; cut the greens into julienne and blanch both.
- Sweat the chopped leek whites in butter, add whipping cream, season lightly with salt and pepper, and set aside.
- In a sauté pan, reduce the reserved oyster juice, then add whipping cream. Adjust seasoning and swirl in a knob of butter for a silky sauce.
- Poach the oysters in the sauce for just 30 seconds to warm them gently without cooking. Drain and place on the baked tart shells. Arrange on plates with blanched leek julienne, spoon sauce over each oyster, and garnish with a thin cord of sauce.
