Poached oysters in watercress sauce

Yield: 2 servings

Measure Ingredient
10 \N Fresh oysters
200 grams Homemade tagliatelle or fresh ready made; (7oz)
300 grams Fresh watercress; (about 6 bunches)
\N \N ; (10oz)
25 grams Unsalted butter; (1oz)
10 \N Tiny sprigs chervil
3 tablespoons Rock salt; to serve (3 to 4)
\N \N Sea salt and freshly ground black pepper
4 \N Shallots; finely chopped
15 grams Butter; (1/2oz)
250 millilitres Dry white wine; (9fl oz)
250 millilitres Dry vermouth; (9fl oz)
500 millilitres Fish stock; (18fl oz)
250 millilitres Double cream; (9fl oz)
250 millilitres Single cream; (9fl oz)

FOR THE FISH VELOUT

To make the fish velout‚, in a wide shallow saucepan, gently saut‚ the shallots in butter for about 12 minutes until very soft, yet still uncoloured. Deglaze the pan with the vermouth then boil the liquid for about 10 minutes, or until it has reduced to the consistency of a thin syrup. Stir in the fish stock and bring the liquid to the boil then continue to boil it down until it reduces by about a half. Stir in both the creams, return the pan back to the boil and simnmer the sauce for about 15 minutes or until it acquires a coating consistency. For an extra smooth, velvety texture, pour the sauce through a fine sieve. Set aside, keeping it warm.

Pick the thick stalks off the watercress and discard, then wash the leaves in 2 or 3 changes of cold water. Bring a pan of salted water to the boil and blanch the watercress for 3-4 minutes, then drain and squeeze lightly in a cloth to dry.

In a food processor or liquidizer, blend the watercress to a smooth, fine pur‚e adding a little of the fish velout‚ to loosen the mixture if necessary. Bring the fish velout‚ to the boil, then stir in the watercress pur‚e. Pass this sauce through a sieve, rubbing with the back of a ladle, then set aside.

Blanch the homemade tagliatelle in boiling salted water for barely 1 minute then drain. Plunge into very cold water to refresh and drain again. If using ready made, follow the pack instructions.

Open the oysters, remove the flesh from the shell and reserve their juices into a small pan. Discard the flat shells. Scrub the rounded shells clean and pat dry. Spoon 5 small rounds of rock salt onto each plate and sit an oyster shell on each. Reheat the tagliatelle in a little water with the butter. Curl a little of the prepared tagliatelle into each cleaned oyster shell. Keep warm.

Poach the oysters in their own juice cooking for about 2 minutes then remove them from the juice with a slotted spoon and place on the pasta.

Reheat the sauce until just boiling, check the seasoning and spoon over the oysters. Garnish with sprigs of chervil and serve.

Warning: The consumption of raw or partially cooked oysters carries a risk of food poisoning, particularly for pregnant women, children, the elderly and immuno-suppressed.

Converted by MC_Buster.

Per serving: 542 Calories (kcal); 24g Total Fat; (67% calories from fat); 8g Protein; 18g Carbohydrate; 83mg Cholesterol; 8953mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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