● Preparation: 30 minutes ● Cooking: 10 minutes ● Difficulty: Medium ● Cost: Moderate

Ingredients for 4 people:

30 oysters 1 onion 1 green pepper 250 g of sorrel 250 g spinach 1 dl white wine 1 dl cream 1 egg yolk by separating white 1 v. dessert vinegar 1 / 2 lemon 175 g butter salt pepper 5 g of green pepper

Preparation:

Peel the sorrel and spinach, wash them in several waters, drain them. Melt sorrel

in 25 g of hot butter and blanch the spinach in a large quantity of boiling salted water, leave them about 3 minutes, drain, refresh under cold water, drain again. Chop them coarsely.

Make the hollandaise sauce in a saucepan, break one egg yolk, salt, pepper and thin with vinegar. Put the saucepan on the fire in a water bath. Please take stirring constantly and incorporating 125 g of butter in pieces.

Work until you get the consistency of mayonnaise. Let cool. Cut into small cubes, onion and green pepper. Make them sweat in a pan with very little butter, add the crushed pepper.

Preheat the oven th.6 (180 º C).

Moisten with white wine, made of cut 3 / 4. Add sorrel, spinach, cream, give broth. Remove from heat and add even hollandaise sauce and the juice of half a lemon.

Keep waiting. Open the oysters, prepare them in a gratin dish lined with algae (which snap oysters). Bake for 5 min, the time to cool oysters. Remove 1 c. divide tablespoons of sauce over each oyster, put in the oven and let freeze a few seconds under the broiler.

Serve quickly.