"Flash fried" Gillardeau oysters on a purée of watercress with lime emulsion.

Patrick Gauthier,
Restaurant "La Madeleine", Sens (89)

Serves 4
Preparation
time
-
Cooking
time
-

Ingredients

  • • 24 Gillardeau No 2 specials
  • • 2 bunches watercress
  • • 2 shallots
  • • 140 g butter
  • • 2 glasses of Chablis
  • • 30 cl cream
  • • 110 g mineral water
  • • 5 g lecithin
  • • 50 g of lime juice
  • • Fine salt
  • • Coarse salt
  • • Cayenne pepper

Directions

Oysters
Open the oysters carefully, retaining their water. Cut the tendons, drain oysters on paper towels. Place in clingfilm and keep cool. Strain the oyster juice. Wash the shells and dry them well.
Open the oysters carefully, retaining their water.
Cut the tendons, drain oysters on paper towels.
Place in clingfilm and keep cool.
Strain the oyster juice.
Wash the shells and dry them well.

Watercress Puree
Separate out the watercress, wash and bring a large pot of water to boiling point. Add the coarse salt to the boiling water and plunge the watercress leaves for about 2 minutes.
Transfer to a large bowl of iced water (this will stop the cooking and set the colour). Squeeze to eliminate all the water.
Put in cling film and keep cool.

Sauce
Chop the shallots and sauté with 20g butter.
Moisten with the oyster juice and reduce.
Add 2 glasses of Chablis and leave to reduce further.
Add the cream.
Beat the remaining butter, which should be very cold and cut into cubes, into the the boiling mixture.
Taste and add salt if needed, (sea water is very salty), and a pinch
of Cayenne powder (Cayenne powder melts in cooking and is not seen
in clear sauces, whereas pepper leaves visible traces).

Lime emulsion

In a fairly deep bowl mix the mineral water, lime juice and lecithin,
whisk together well and set aside.

Presentation
In a blender, emulsify the watercress with a little warm water.
This should result in a fine purée.
Add a knob of butter, a pinch of cayenne and a little fine salt.
In a very hot pan, without fat, flash fry the oysters (less than one minute).
Arrange the coarse grey salt in the bottom of a plate, place the shells elegantly on top.
Spoon on the watercress puree, then place the oyster.
Top with the hot sauce.
Plunge an aerator into the lime emulsion.
The 3 ingredients will then emulsify and create a lime foam.
Place a generous spoonful of foam on each oyster.