Fruits Dessert Recipe - Poached Oysters with Watercress Sauce

Ingredients

• 24 oyster, in the shell

• 1 to 2 lemons

• 1 bunch watercress

• cream

• 1 bouquet garni

• 1 tbsp (15ml) finely chopped onion

• 1 tbsp (15ml) finely chopped carrot

• 1/2 cup (125ml) dry white wine

• 1 cup (25ml) water

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Method:

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

2. 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.

3. 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.

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

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

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