Poached Oysters with Saffron and Leek

Ingredients

• 6 fresh oysters (e.g., Sylter Royal)
• 1 small stalk of leeks
• 1 Shallot
• 1 tbsp butter
• 1 pinch saffron
• 75 ml dry white wine (Chablis)
• 40 ml light port wine
• 75 ml whipping cream
• Salt
• freshly ground pepper
• leek strips for garnish

Instructions

1. 1.

   Wash, clean and cut the leek into thin julienne strips.

2. 2.

   Peel and finely dice the shallot.

3. 3.

   Wash and open the oysters. Hold each oyster with the convex side down in a kitchen towel, use an oyster knife to pierce the hinge, twist to open, collect the liquid and loosen the oyster from the shell by its muscle attachment.

4. 4.

   Pour the oyster liquid through a fine sieve into a pot, heat and poach the oysters for about 5 seconds, then remove and keep warm. Set aside the liquid.

5. 5.

   Sauté the shallot cubes in hot butter until translucent, add the leek, cook briefly, pour in wine and port, reduce, then add the oyster liquid, cream and saffron, simmer a few minutes and season with salt and pepper.

6. 6.

   Place the warm oysters back into their shells, arrange on plates and serve with the leek‑saffron sauce.

7. 7.

   Garnish with leek strips as desired.