Recipe: Small skewers with oysters, celery and cep

1 Oysters: open the oysters, collect and strain their water through a chinois.

2 Firm the oysters by poaching them for two minutes in their boiling water. Cool them in a bowl of milk, then drain and roll them in flour.

3 Beat one egg yolk with a little milk, pepper, pass the oysters through this mixture, then roll them in fine breadcrumbs. Create a light coating. Season with salt and pepper, reserve in the refrigerator.

4 Celery: cut the celeriac into very small cubes about half a centimeter on each side. Quickly blanch the cubes in a large volume of boiling salted water. Drain.

5 Place these celery cubes in a saucepan with a mixture of olive oil and butter. Cook over very low heat without browning. If needed, add a few drops of water from time to time to ensure even cooking. Season with salt and pepper, reserve in the refrigerator.

6 Ceps: cut the mushroom caps into cubes about one centimeter on each side. Quickly sauté in a mixture of oil and butter, season with salt and pepper, and finish by adding very finely minced garlic and parsley to the pan.

7 Assemble small skewers by threading a celery cube onto a Japanese skewer, then a breaded oyster, then a cep cube. Keep these skewers refrigerated. When ready to serve, heat a glass of neutral oil in a pan, and quickly turn the skewers to brown them on all sides. Drain on paper towels.

8 Service: send the skewers to your guests as they finish cooking, arranged on small long platters, finishing with a squeeze of fresh lemon juice over the hot oysters.