Instructions: Scrub the oyster shells.

Place in a pan cover with water and bring to the boil.

Simmer for a couple of minutes and leave in the water.

Put the shallots in a small pan with the vinegar and bring to the boil.

Simmer until reduced by half add a few drops of cold water and bring back to the boil.

Remove from heat and add the butter cube by cube whisking vigorously until you have a shiny sauce.

Leave in a warm place for about 20 minutes to infuse then season with salt pepper and lemon juice.

Pass through a fine sieve and set aside.

Warm gently before serving

Cook the tagliolini until al dente drain and cover.

Peel and deseed the cucumber and cut it into julienne strips.

Place in a small pan with half the butter and just enough water to cover.

Simmer for a minute.

Drain pat dry and keep warm.

Strain the oyster juices into a small pan to remove any traces of shell.

Bring to the boil.

Add the oysters and a little water to cover and poach dhem gendy for about a minute do not overcook.

Drain pat dry and keep warm.

Make a bed of either seaweed or rock salt.

Drain dhe oyster shells and place five securely on each plate.

Reheat the tagliolini in a pan of boiling water with the remaining butter.

Drain well and wind small amounts sufficient to fit in each oyster shell round a fork to make a nest.

Place in dhe shells top widh an oyster and cover with a few strands of cucumber.

Spoon the brurrc bl over the oysters and place half a teaspoon of caviar on top before serving. Recommended wine: a well aged Chablis would be a good match.

serves 4

marco pierre white

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.