Oysters served with a Sauternes wine emulsion and brochettes made from succulent sausage meat
Shuck the oysters, tip out the liquid and then set aside.
Finely dice the shallot.
Pick the parsley leaves and then chop roughly.
Place the parsley and the shallot in a bowl, add the sausage meat and mix. Roll the mixture in to small balls of a 2cm diameter. Skewer them in pairs on to metal or wooden skewers.
Place the wine and the cream in a siphon. Close the siphon, attach the gas and then set aside in the fridge.
Just before serving, heat a frying pan to hot and add a dash of oil. Sear the brochettes for 3 minutes on each side, using a fish slice to gently flatten them to the pan.
Siphon the wine and cream mixture into individual glass ramekins.
Arrange three oysters on each plate, add a ramekin of the wine emulsion and a brochette.
«Siphon the emulsion into the glass ramekins at the very last minute - this will ensure that they have not sunk when it comes to serving.»