Oyster, cauliflower and Champagne

For 10 people

For the carpaccio
20 large oysters

For the cauliflower cream
1 large cauliflower
2 lemons
500 ml of fish stock
salt

For the Champagne emulsion
200 g of Champagne
100 g of cream
1 sprig of dill
1 small scallion
5 peppercorns
1 spoonful of soya lecithin

Open the oysters and clean them gently under running water. Lay a 15 cm square of film on the worktop and lay the oysters in the centre. Lay another sheet of film on top and use a steak hammer to flatten then to a thickness of 1-2 mm. Use a sheet of plastic to give them a round shape.

Clean the cauliflower and break it into pieces. Place it in a pan with cold water and lemon juice, bring to the boil and then cool in water and ice. Repeat this operation three times. Finish cooking the cauliflower with the fish stock and a pinch of salt, then blend into a cream, filter it through a Chinoise sieve and add salt to taste.

For the emulsion, place the Champagne, dill, whole scallion and peppercorns in a saucepan. Heat until about one third of the liquid has been consumed and add the cream with the soya lecithin. Bring to the boil, leave to rest for about ten minutes and filter through a Chinoise sieve.

Blend the emulsion with a hand blender, incorporating air. Use the back of a spoon to spread some warm cauliflower cream onto a plate and place the oyster, shaped using a cutter, on top.