Oysters cooked au gratin

(4 persons)

  • 12 fresh Delta Ostrea oysters.
  • 2 tomato’s
  • Salt, pepper
  • 1 lemon
  • 125 ml whipped cream
  • 1 spoon fine chopped basil
  • 25 g fresh parmesan cheese
  • 75 g field salad

Cut the oysters one by one open. Pre-warm the grill on the highest level. Graze the tomatoes, remove the seeds, and cut the pulp into blocks. Put them on a kitchen towel and sprinkle them with salt and pepper. Make sure that you have 2 spoons of lemon juice ready. Whip the cream and ladle the basil together with some drops of lemon. Divide the blocks tomato over the oysters and add some cream. Spread the parmesan cheese over the oysters and put the oven shelf 15cm under the grill element and leave the oysters for 5 minutes in. Spread the field salad over the 4 plates or a dish and put the oysters upon.