Oustau De Baumaniere's Warm Oysters With Zucchini

Preparation

1. Step 1

   Cut each zucchini into six rounds and each round in fourths. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy. Plunge the zucchini into cold water. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water. Drain and dry, saving the stock to reheat later.

2. Step 2

   Shuck the oysters, reserving the oyster water.

3. Step 3

   Saute the shallot in one tablespoon of the butter in a two-quart pan. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.

4. Step 4

   Heat the oysters in the sauce without letting the sauce boil.

5. Step 5

   Reheat the zucchini rounds in the reserved fish stock.

6. Step 6

   On each serving plate, arrange zucchini rounds into four to six circles per plate. Top each zucchini round with an oyster and decorate with zucchini julienne. Surround with the sauce.