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

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