Poached Oysters with Potatoes and Chive Sauce

Cook Time 15 minutes

Servings 2

Ingredients

12 freshly opened oysters

6 new potatoes, the size of walnuts

50g salted butter, cut into small cubes

1 shallot, finely chopped

1 tbsp white wine vinegar

125ml dry white wine

Freshly ground black pepper

1 tbsp pouring cream

2 tbsp finely chopped chives

A few mixed green salad leaves and herbs

Method

Cook the potatoes in salted boiling water until just done. Drain and peel the potatoes as soon as they can be handled. Place in warm water until ready to use.

Melt a teaspoon of the butter in a small saucepan on medium heat. Stir in the chopped shallot and cook on medium heat for 1 minute. Add the vinegar and about 2 tablespoons of the white wine. Season with pepper and simmer until the liquid has almost evaporated. Add the cream to the shallots and bring to a simmer. Whisk in the remaining butter, bit by bit, until creamy. Remove the pan from the heat.

Drain the potatoes. Cut each potato in half and using a melon baller gently scoop out a little flesh from the centre. Remove the oysters from their shells.

Bring the remaining white wine to a simmer in a second pan. Gently place the oysters in the pan, discarding the shells, and poach for about 20 seconds. Turn off the heat, drain the oysters and place them in the sauce. Add the cut chives. Divide the 12 potato halves between two plates.

Top each potato half with an oyster and spoon a little sauce over the top. Garnish the plates with a few green leaves and serve.