Cruse with a jelly of basil

Ingredients for 4 people:  

·         24 Oysters 

·         6 tomatoes 

·         4 chopped basil leaves 

·         1 finely chopped shallot 

·         1 lemon 

·         1/2 gelatin leaf 

·         2 teaspoons sherry vinegar

·         salt and freshly ground peper

·         coarse sea salt

Preparation: 

·         Peel the tomatoes and cut them in half. 

·         Remove the seeds over a bowl so that the juice is retained. 

·         Strain the liquid. 

·         Cut the tomatoes into cubes. 

·         Peel the lemon. 

·         Blanch the lemon skins for 30 seconds in boiling water and cut into pieces. 

·         Soak the gelatin in cold water. 

·         Open the oysters, cut out of the shell and reserve the liquid. 

·         Put the oyster juice in a pan with 5 tbsp of tomato juice, together with the pieces of lemon peel and a few drops of lemon juice. 

·         Bring to boil. 

·         Squeeze out the gelatin and let it dissolve into the sauce. 

·         Add salt and pepper and let cool down. 

·         Mix the tomatoes together with the basil, a few drops of sherry vinegar, the finely chopped shallot, and the salt and pepper. 

·         Spoon the tomato salad in the half-shells, top with an oyster and spoon some cold jelly on. 

·         Put for 10 minutes in the fridge. 

·         Take 4 plates and make 6 small mounds of sea salt.

·         Put on each plate 6 oysters and serve.