
Ingredients (Recipe for one dozen oysters)
Method
Open the oysters, clean the shell and place a fennel shaving into each shell.
Place wine, saffron, orange juice, skin shallots, oyster juice and star anise into a saucepan and reduce to a quarter, reduce the heat and quickly whisk the cream into the reduction and strain.
Blend the sauce with a stick blender and pour it over the oysters and garnish with the fennel green and grated orange skin.
Recipe from Dorota Trupp; Photo credit: Trupps' Cooking School