Oyster Cream

Preparation:

Preparation: Prepare the white butter sauce following the directions of the corresponding recipe. Finely chop the shallots and brown them in a pan with the butter. Pour in the fish fumet and bring to the boil. Open the oysters, collect the liquid that comes out, add it to the broth and reduce. Sieve the preparation into a saucepan, mix the white butter sauce and the Champagne and heat without boiling. Incorporate the whipped cream and, if necessary, season with salt and pepper. Arrange the oysters in four individual bowls and pour over the prepared cream.