- For the oysters
- 12 fresh Oysters
- 80 milliliters Fish stock
- 1 teaspoon Pastry flour
- 1 teaspoon Butter
- 2 tablespoons Noilly Prat (dry vermouth)
- 50 milliliters White wine
- 3 tablespoons Double cream
- white Pepper (freshly ground)
- Cayenne pepper
- 1 Egg yolk
- 1 tablespoon Butter
Scrub oysters and carefully open, remove oyster meat and collect resulting water. Spread coarse salt on a baking sheet. Rinse lower shells, pat dry and place on top of salt.
Pour oyster water through a sieve into a small pot, boil with fish stock and then blanch oyster meat for just 5 seconds. Remove oysters from the pot and keep warm in the shells.
Melt butter in a pan and stir in flour. Add vermouth and wine and simmer while stirring. Simmer broth until reduced and add to wine sauce, add double cream and season with salt, pepper and cayenne pepper. Remove from heat.
Mix egg yolk in a bowl with 1 tablespoon melted butter and then stir into the sauce.
Cover oysters with the sauce and bake under a preheated oven broiler, watching carefully, until golden brown. Sprinkle with paprika and serve garnished with basil. Arrange samphire on two plates.
Samphire (aka - pellitory, baybean, sea beans, sea asparagus, samphire, salicorne, salicornes, salicornia).