Chilled watercress and lettuce velouté with oysters

This chilled watercress velouté recipe from Pascal Aussignac makes a perfect summer soup, especially when served with a tangy lemongrass oyster accompaniment.

First published in 2015

Ingredients

Metric

Imperial

Oysters

Velouté

Equipment

  • Blender
  • Steamer basket

Method

1
Place the oysters, flat-side up, in a steamer basket over a pan of boiling water. Cover and steam for 1 minute. The oysters should have opened. Carefully reserve the oyster juices in a cup
2
Remove the oysters from their shells and leave to cool. Then cut the lemongrass stalks into thin skewers and pierce an oyster on each. Chill until ready to serve
3
Gently sauté the shredded lettuces with 2 tbsp olive oil in a saucepan for about 5 minutes, until softened but not coloured
4
Cut the stalks from the watercress and parsley and blanch for 1 minute. Add the watercress leaves and parsley leaves, then blanch for another 2 minutes
5
Drain in a colander and plunge into a big bowl of iced water. Leave for 5 minutes, then drain, pressing down on the leaves to extract the water. Keep the liquor for blending and adjusting the texture of your velouté
6
Mix the lettuces and the wilted watercress and parsley in a blender with the reserved oyster juices and the butter. Blitz until smooth
7
Add seasoning to taste, then pour and rub the velouté through a fine sieve into a bowl. Chill until ready to serve
8
Once ready to serve, heat a little olive oil in a frying pan and sauté the skewered oysters for a few seconds on each side to reheat and lightly colour
  • olive oil
9
Pour the chilled velouté into 4 soup plates and serve with two oyster skewers balanced on the side
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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