Elegant Warm Oysters with Avocado and Shallot-Oyster Butter

Step-by-Step Instructions

1. Prepare a fine julienne from the green part of the leek. Blanch in salted boiling water, then drain well.
2. Peel the avocados and slice them thinly.
3. Open the oysters over a bowl to catch their juice. Remove the oysters from the shells, gently clean them, and strain the juice through cheesecloth.
4. Peel and finely chop the shallot.
5. In a sauté pan, bring the oyster juice to a boil. Poach the oysters for about 2 minutes, then transfer to a clean cloth to drain. Add the chopped shallot to the juice, reduce by half, and strain through cheesecloth. Stir in the cream and return to low heat.
6. On each plate, arrange the leek julienne in a circle. Layer with avocado slices and top with 6 oysters per person. Keep the plates warm.
7. Finish the sauce by whisking in the butter and seasoning with pepper.
8. Pour the warm sauce over the oysters and garnish with fresh chervil sprigs.

Expert tip: Opt for Belon oysters instead of Claires if desired, but steer clear of milky butterfly oysters for the best texture.

Joëlle's suggestion: Elevate for special occasions by adding a touch of Beluga or Avruga caviar to each oyster.