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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