Oysters in a creamy curry sauce with sea lettuce

Ingredients

• 30 g (1 oz.) sea lettuce, julienned
• 24 oysters
• 4 large sheets of rice paper
• 250 ml (1 cup) heavy cream (35%)
• 1 pinch of curry powder
• A few pink peppercorns

Preparation

• Soak the sea lettuce in warm water.
• Open the oysters and place them in a bowl together with their juice.
• Moisten the rice paper sheets one by one. Divide each sheet into six pieces.
• Place the oysters onto each piece of rice paper and form little rolls. Set aside.
• Make the sauce. Strain the oyster juice through a colander, transfer to a pot, add cream and reduce by half. Add a pinch of curry powder and the pink peppercorns.
• Place the sea lettuce in a couscous maker or a pop-up steamer, followed by the small oyster rolls on top. Cook for 3 to 4 minutes in the double boiler. The oysters should remain soft and moist.
• Spoon the sauce into the bottom of the plates, neatly arrange the oyster rolls and top with sea lettuce.