Poached oysters with guacamole and sprout salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Michel Roux Jr.

Ingredients

  • 250ml/9fl oz dry white wine
  • 1 shallot, finely chopped
  • 125ml/4fl oz fish stock
  • 12 large oysters, freshly shucked, juice and shells reserved
  • 250ml/9fl oz double cream
  • 2 tbsp crème fraîche
  • 1 free-range egg yolk
  • 12 Brussels sprouts, leaves picked
  • 1 tsp oilive oil
  • 1 tsp red wine vinegar
  • 1 avocado, peeled, stone removed
  • ½ red chilli, finely chopped
  • 1 lemon, juice only
  • salt and freshly ground black pepper