Hot Oysters in Creamy Beurre Blanc

Name: Hot Oysters in Creamy Beurre Blanc
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 oysters
Ingredients: 1/2 cup white wine; 3 shallots, diced; 14 tablespoons (1 3/4 stick) unsalted butter, cut into 4 pieces; 1/4 cup heavy cream; 2 tablespoons olive oil; 2 carrots, julienned; 1/2 celeriac, julienned; 1 leek, julienned; 12 oysters, shucked and returned to the half-shell; 2 cups rock salt

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Level: Intermediate

Total: 55 min
Active: 55 min

Yield: 12 oysters

Level: Intermediate

Total: 55 min
Active: 55 min

Yield: 12 oysters

Ingredients

Beurre Blanc Sauce:

1/2 cup white wine

3 shallots, diced

14 tablespoons (1 3/4 stick) unsalted butter, cut into 4 pieces

1/4 cup heavy cream

Vegetables:

2 tablespoons olive oil

2 carrots, julienned

1/2 celeriac, julienned

1 leek, julienned

12 oysters, shucked and returned to the half-shell

2 cups rock salt

Directions

For the beurre blanc sauce: Heat a small saucepan over medium heat. Add the wine and shallots and cook until reduced by three-quarters, about 15 minutes. Add the butter gradually in 4 parts, whisking constantly until combined. Add the cream, stir and set aside in a warm place.
For the vegetables: Preheat the oven to 350 degrees F.
Heat a saucepan over medium heat. Add the oil, followed by the carrots. Stir and add the celeriac. Stir again and add the leek. Saute the vegetables until softened, about 4 minutes. Add the reserved beurre blanc sauce, mix and set aside.
Place the oysters in a baking tray and bake for 5 minutes. Meanwhile, make a bed of rock salt on a serving platter. Transfer the oysters to the bed of salt.
Spoon the vegetables and beurre blanc sauce on top of the oysters and serve.