Poached oysters with salsify, dill and crème fraîche

Ingredients

2 sticks of salsify
250g crème fraîche
6 Oysters
1 lemon
2 shallots
1 tbsp fresh dill

 

Method

  • Peel the salsify with a speed peeler into tagliatelli-shaped pieces and reserve in a little acidulated water (fresh water with a little lemon juice or vinegar added).

  • Open oysters, reserving their liquid.

  • Finely chop the shallots.

  • In a pot of boiling water, cook the salsify for 1 minute (al dente) and remove.

  • Heat the crème fraîche; add the shallots, oysters and liquid and salsify, and season. Finish with sprigs of dill.

Chef Recommendations 

Wine match: "A very crisp chardonnay which is barely oaked such as Viu Manet, Colchagua Valley, Chile will cut through the fat of the crème fraîche but will not interfere with the flavours of this delicate dish." Patrice Auffret.