Oysters with truffle cream

1. Wash and dry the dill and chop. Pour the coarse salt in a large baking dish. Preheat the oven to th. 6-180°C.

2. Open the oysters and collect their water in a saucepan. Sit them on coarse salt lightly pressing to fully stabilize them. Refrigerate.

3. Pour the cream and the truffle slices into the pan containing the water from the oysters. Season with pepper and heat over low heat for 10 minutes. Place in the oven for 2 minutes.

4. Divide the truffle cream into 6 bowls and add the oysters. Sprinkle with chopped dill and pink peppercorns. Serve immediately.

Photo credit: Sucré Salé