Poached Oysters in Milk on a Cauliflower Mousseline Salad

Poached Oyster:

• 1 cup milk  
• 1 sprig Thyme leaf 
• 1 tsp butter 
• Pinch rock salt and freshly cracked black pepper
• 4 freshly shucked oysters

Cauliflower Mousseline:

• 150g cauliflower 
• 250ml milk 
• 25g salted butter 
• table salt, pepper and nutmeg

Limon Cress milk emulsion:

• 100ml milk
• ¼ punnet Limon Cress
• egg white 2 each
• 1 pinch caster sugar
• ½ pinch salt

Fine Limon Cress tuille:

• 50g caster sugar
• 50g brown sugar
• ¼ punnet Limon Cress
• 40g butter
• 40g flour
• Scarlet Cress

Poached oyster:

• To make milk-poached oyster, pour milk into a pot, bring to a boil and simmer.
• Add thyme leaf, butter, rock salt and black pepper to the milk mixture.
• Lightly poach the oyster in it for 1 minute.
• Garnish with Scarlet Cress

Cauliflower mousseline:

• Cook simmering until soft, drain and blitz with a hand blender.
• Pass through a chinois; add a bit of milk and season to taste.

Limon Cress milk emulsion:

• Bring to simmer and infuse the milk with the Limon Cress.
• Blitz two eggs whites until foamy and add the hot milk slowly while whisking.
• Skim the emulsion and serve.

Fine Limon Cress tuille:

• Mix all the ingredients together. Place small spoonfuls onto baking paper and bake in an oven at 180ºC.
• Serve with a pinch of Maldon salt.

Recipe: Franck Pontais