Poached Oysters with Watercress Sauce Recipe

Method :

Remove oysters from shell and place in a bowl with their liquid.

Carefully peel find off lemons, making sure no pith is included. Cut lemon rind into julienne strips and blanch in boiling water for 3 minutes. Drain, refresh in cold running water and set aside.

Pick leaves from watercress, Wash leaves well the blanch in boiling water fro 4 minute. Drain well and puree in a blender or food processor. Measure out 2/3 cup (165ml) or puree and dilute with sufficient cream so that it will lightly coat any oyster. Keep warm.

Place remaining ingredients in a pan and simmer for 5 minutes.

Remove vegetables and bouquet garni. Add oysters to pan and poach over gently heat for 2 minutes. Drain and out oysters back in shells.

Divide oysters between 4 serving plates and coat with watercress sauce. Garnish with lemon strips.