Oysters gratin with white wine and shallot

Open the oysters, catch the juice.

Loosen the oyster by cutting the sphincter, do not try to damage them, clean the lower shell and put the oyster back in it.

Finely chop shallot and leek. Set fire together with the white wine. Reduce completely until all wine is gone and then add the sour cream.

Mix the cornflour with the leaned gravy of the oysters, add it to the preparation. Let it boil.

Then add half of the cheese, taste and season with salt and pepper.

Divide over the oysters, sprinkle the rest of the cheese over it

Arrange the oysters in a baking dish on a thick bottom of coarse salt.

Set your oven on a grill position and let them gratine for 10 to 15 minutes at 230 °.

Decorate with fish eggs and serve on a decorated plateau with coarse salt and spare branches.

Ready to serve!

You can reuse the coarse salt. Let it cool and keep it back in a pot.