Oysters with Tomasu white wine sauce

• 3 oysters per person (Irish Mor nr 1.)
• 25 g butter
• 5 white peppercorns, crushed
• 1 b leaf
• 1 shallot, chopped
• 250 g white wine
• 300 g chicken stock
• 75 g Tomasu Sweet Soy Sauce 
• 250 g cream
• 25 g egg yolk
• Lemon juice as needed

for plating:

• 500 g sea salt 

Preparation sauce

1. Heat the butter in a large pan.
2. Add the peppercorns, bay leaf and shallot and fry lightly. Deglaze with white wine and reduce to a quarter.
3. Add the chicken stock and 150 grams of the cream.
4. Reduce until you reach the desired consistency and stain through a fine sieve.
5. Season with lemon juice and add the Tomasu Sweet Soy Sauce.
6. Mix the remaining 100 grams of cream with the egg yolks and thicken the sauce with the liaison (mix of cream and egg yolk). Don't let it boil anymore.
7. The sauce is ready, cover it with butcher's foil.

Preparation oysters

To present the oysters beautifully, use the salt and place it on the plate. Gently press the oyster shells into the salt.

1. Open the oysters. And cut off the beard and let it drain. 
2. Dry the oysters on paper towels or a kitchen towel. 
3. Cut the oysters into 3 pieces and then put them back in the shell.

Plating:

Just before serving, make the sauce foamy with a hand blender and place it on the oysters with a spoon.

For example, serve the oysters as an entree after a cold starter. The sweetness of the Tomasu Sweet Soy Sauce is delicious in combination with the Irish mor oyster. It will be lifted all the way up and is a good balance. The salty sweetness of the sauce goes perfectly with this oyster and, in combination with the creamy nature of the sauce, makes it a simple but delicious dish. 

Sometimes a dish doesn't have to be more.