Oysters with Juliennes of vegetables

Technical stages for Oysters with Juliennes of vegetables :

• Shuck the oysters. Remove them from the shell and keep the water separately. Filter the water.
• Peel the tomato using boiling water. Cool down.
• Cut the carrots, leek whites and celery sticks in julienne.
• Blanch the leek white for one minute. Drain and reserve.
• Mix the 3 juliennes in a saucepan.
• Add a knob of butter , salt and pepper using a mill.
• Sweat these vegetables on medium heat. They must not change colour.
• Chop the tomato into a small dice after separating out the flesh in petal shape.
• When finished, remove the julienne from the heat and keep warm.
• Pour the water of the oysters and the white wine in a saucepan.
• Add the oysters and heat until simmering.
• As soon as it simmers, remove from the heat and leave the oysters to poach for a few seconds before removing them. Keep warm.
• Reduce the cooking juice by 3/4.
• Whip the sauce with butter as stirring in a rotating movement.
• Add diced tomato and thoroughly mix. Adjust seasoning. (Easy with the salt!)
• Add the thinly chopped basil last.
• Place the julienne in the bottom of the plate. Dress the lukewarm oysters.
• Coat them with the warm sauce.
• Decorate using some sprigs of chervil.
• Serve immediately.