Poached oyster tartlets
Photo by Babiche Martens
- Preheat the oven to 160C. Place the tartlet cases on an oven tray and warm.
- Pour the stock and wine into a saucepan, bring to a gentle simmer with the peppercorns and bayleaf. Add the oysters then turn off the heat and let the oysters poach for 2 minutes.
- Remove with a slotted spoon and place into the warmed cases. Top with creme fraiche and snipped chives.