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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 150C.
Step 2
Place Champagne and eschalot in a small pan over low heat and simmer until reduced by three-quarters. Whisking constantly, add butter, 1 piece at a time, then whisk in cream. Season. Keep warm.
Step 3
Blanch vegetables for 30 seconds in boiling salted water. Drain, refresh in cold water, then pat dry with paper towel.
Step 4
Line a baking tray with rock salt, add oysters and gently warm in the oven for 5 minutes or until golden. Transfer to a plate lined with black sea salt, top with vegetables and serve with beurre blanc, sprinkled with black sea salt.
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