Sweet and sour oyster soup
- Carefully shuck the oysters and keep the liquid. Remove any shell fragments.
- Slowly soften the onion, garlic, fennel and potato in 50 g of the butter in a thick-based saucepan. The vegetables must not brown. Add the wine and reduce by half. Add the fish stock, crème fraîche and oyster liquid and reduce by one-third. Puree into a smooth emulsion using a hand blender or in a food processor. Return to the heat and bring to the boil. Add all but four of the oysters and puree it all into a smooth liquid. Press through a sieve, if required.
- Serve in warm soup plates and add a fresh oyster and a twist of pepper to each plate. Garnish with the chopped gherkins or alternatively with finely diced cucumber.