Warm oysters with cabbage

WARM OYSTERS to 00200 CABBAGE CRUNCHY INGREDIENTS for 4 PEOPLE 12 oysters, 200 g of cabbage, 5 cl dry white wine, 40 g butter, chopped shallot 10 g, 200 g of carrots, salt, white pepper.

Peel the carrots (use only the red part), cut them into thin sticks of 3 cm in length.

about and cook for 2 minutes in a frying pan with 10 g of butter and a drop of water; salt and pepper lightly.

With a knife (oysters) open the oyster shell, fetched water and filter it with a pass.

Wash the cabbage leaves, cut them into strips, boil them in salted water and keep warm.

In a saucepan put the shallot, wet with white wine and reduce by two-thirds.

Add the remaining butter, mixed and emulsified well with a whisk.

Add the oyster water and stir; Finally add the oysters and heat without letting take a boil.

Split the cabbage on the bottom of the plates, sprinkle over the oysters, the sauce and carrots last.