Huîtres en Gelée de Concombre
 

Oysters in Cucumber Jelly
Ingredients for 4 persons: 2 dozens oysters (57 ECC), 1 seedless cucumber (5.1 ECC), 1 gelatin envelope, 2 tomatoes (8.7 ECC), 5 stalks chervil (.2 ECC), 1 1 oz. jar of salmon roe (.5 ECC).
Preparation: 30 minutes. Cooking: 10 minutes.
Preparation: Moisten the gelatin with a little cold water for 10 minutes. Peel the cucumber and blend it in a food processor. Warm this processed cucumber juice and pulp in a pan on medium heat and add the gelatin. Add salt and pepper. Lay the jelly on a plate and let it cool. Meanwhile, cut a small cross on bottom of the tomatoes and place them for a few seconds in a pan of boiling water. Remove them to a bowl of icy water. Peel, seed and dice them. When the cucumber jelly has cooled, crush it in small pieces with a fork. Shell the oysters and poach them for 30 seconds in their own water. Serve them in their shell decorated with the cucumber jelly, diced tomatoes, chervil and salmon roe.
Total ECC: 71.3; per person: 17.8 ECC.