Serves 4

Ingredients
12 pieces fresh oysters
150g new potatoes
3 tbsps fresh cream
3 tbsp olive oil
3 tbsp coriander
50g tomatoes
Salt and pepper

For the sauce
2 egg yolks
3 tbsp white wine
100ml fresh cream
50g Stilton cheese
10g coriander leaves

Method

Boil the new potatoes with salt and pepper until just tender and drain well.

Place in a bowl and add the cream, olive oil, coriander and diced tomato concasse. Crush these ingredients with a fork and season with salt and pepper and keep them warm. When opening the oysters reserve the juice and discard the top part of each shell and clean the bottom half.

For the sauce, whisk the egg yolks and wine together in a small bowl placed over another bowl of boiling water, stir until the mixture thickens and doubles in volume. Beat the cream and cheese together for four minutes and then fold slowly into the whisked egg yolks and wine mixture along with the strained oyster sauce.

To serve, divide the crushed potato between the cleaned oyster shell, season the oysters and put them on top of the potato mixture and coat with the sauce. Place under a hot grill for two minutes until golden brown.

Suggestion

To serve add some rocket salad with strips of leeks, petals of tomato, olive oil, lemon juice and coriander leaves.

Joe Vella is an Executive chef, Hilton Malta.