Recipe: Small Skewers of Oysters Celery and Porcini Mushrooms

1 Oysters: Open the oysters, collect and strain their water through a fine sieve.
2/ Firm up 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 an egg yolk with a little milk, pepper, pass the oysters through this mixture, then roll them in fine breadcrumbs. (create a light coating). Pepper, salt, reserve in the cold.
4/ Celery: Cut the celeriac into very small cubes half a centimeter on each side.
Briefly blanch the cubes in a large volume of boiling salted water. Drain.
5/ Place these celery cubes in a pan, in a mixture of olive oil and butter. Cook them over very low heat, without browning. If needed, add a few drops of water from time to time to complete the cooking. Salt, pepper, reserve in the cold.
6/ Porcini Mushrooms: Cut the porcini mushroom caps into one centimeter cubes.
Quickly sauté in a mixture of oil and butter, salt, pepper, and add to this cooking, to finish, a very fine minced garlic and parsley.
7/ Assemble small skewers, threading (on a wooden skewer) a cube of celery, then a breaded oyster, then a cube of porcini mushroom. Reserve these skewers in the cold.
When ready to serve, heat a glass of neutral oil strongly in a pan, and quickly turn the skewers in it to brown them on all sides.
Drain on paper towels.
Service:
Send the skewers to the guests as they finish cooking, lined up on small long platters, squeezing a few drops of lemon over the hot oysters at the last moment.