Chilled watercress and lettuce velouté with oysters

servings4
15 minutes

Ingredients

Oysters

  • 8 oysters, large and fresh
  • 4 lemongrass sticks

Velouté

  • 2 bunches of watercress
  • 1/3 iceberg lettuce, shredded
  • 1/2 baby gem lettuce, shredded
  • olive oil
  • 1 bunch of flat-leaf parsley, small
  • 1 knob of butter
  • sea salt
  • pepper

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
  • 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