For four people, preparation: 20 minutes

• • 24 No.3 Pacific oysters 50 g butter + two knobs butter for cooking • 1 small leek • 1 shallot • 100 ml Sauternes • sea salt, freshly ground pepper • 1 kg coarse sea salt
  

Preheat the oven to 200°C (gas mark 6). Peel and thinly slice the shallot, cook in a little butter without browning it, add the Sauternes, reduce by ¾, whisk in the butter in small pieces and set aside in a warm place. Clean, peel and thinly slice the leek, sweat gently in some butter in a frying pan. Open the oysters, detach them from the bottom shell, save the liquid. Bring this liquid to the boil (add a little fresh water if necessary) and poach the oysters in it for a few seconds, and then drain them. Put some of the cooked leek in each shell, add a poached oyster and a little of the Sauternes sauce, season with salt and pepper. Spread the coarse salt on a baking sheet, place the oysters on the salt (the salt stops them tipping over). Place in a hot oven for two minutes just before serving.