- 24 open oysters
- 150g courgettes
- 2 shallots
- 300ml cream
- 150ml hollandaise sauce or 4 egg yolks
- 100ml Valdeorras white wine
- 1 tablespoon of fish velouté sauce
- 30g butter
- ½ lemon
- Salt and pepper
Heat the butter in a pan, and use it to lightly fry the chopped shallots and courgette. Add the white wine and the velouté sauce. Leave it to evaporate. Add the cream and leave it to cook for 5 minutes.
Next mix in either the hollandaise sauce or the egg yolks, and add a few drops of lemon. Fill the oyster shells and gratiné.