Poached Oyster with Salsify and Oyster Leaf

Ingredients

4 oysters

500 g salsify

1 lemon

4 oyster leaves

1 shallot, diced

100 ml Champagne

200 g butter, cubed

2 g parsley, chopped

2 g tarragon, chopped

Olive oil, for cooking

Salt and pepper to taste

Method

Butter Sauce

Place the diced shallot in a saucepan with Champagne and a splash of water.

Bring to a boil, then reduce the liquid by half.

Remove from heat and slowly whisk in the butter, cube by cube, until fully incorporated.

Strain through a sieve and keep warm.

Salsify Preparation

Wash the salsify to remove any dirt.

Divide into two portions:

Roasted salsify: Peel half and place in lemon water to prevent browning. Trim into small cylinder shapes, dry, then roast in a frying pan with olive oil. As it colors, add butter and cook until tender and golden brown.

Salsify tagliatelle: Peel the remaining salsify into thin strips resembling tagliatelle.

Oysters and Assembly

Open the oysters and place them with their juices into a small pan. Lightly cook until they start to firm. Remove from the pan and set aside.

In the same pan, add the salsify tagliatelle and a portion of the butter sauce. Lightly cook to coat.

Stir in the roasted salsify, chopped parsley and tarragon, and a little grated lemon zest.

To Serve

Spoon some butter sauce onto the base of each bowl.

Layer over the salsify mixture and oysters.

Garnish with an oyster leaf.