Chilled watercress and lettuce velouté with oysters by Pascal Aussignac - Print Recipe

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

8 oysters, large and fresh

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

4 lemongrass sticks

3

Gently sauté the shredded lettuces with 2 tbsp olive oil in a saucepan for about 5 minutes, until softened but not coloured

1/3 iceberg lettuce, shredded
1/2 baby gem lettuce, shredded
olive oil

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

2 bunches of watercress
1 bunch of flat-leaf parsley

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

1 knob of butter

7

Add seasoning to taste, then pour and rub the velouté through a fine sieve into a bowl. Chill until ready to serve

sea salt
pepper

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

Chilled watercress and lettuce velouté with oysters

Ingredients

Oysters

Velouté

Method