Poached oyster tartlets

Poached oyster tarts. Photo / Babiche Martens

Serves 2

8 small savoury pastry tartlet cases
1/2 cup seafood stock
1/4 cup white wine
4 black peppercorns
1 bayleaf
8 oysters
creme fraiche
chives

1 Preheat the oven to 160C. Place the tartlet cases on an oven tray and warm.

2 Pour the stock and wine into a saucepan, bring to a gentle simmer with the peppercorns and bayleaf. Add the oysters then turn off the heat and let the oysters poach for 2 minutes.

3 Remove with a slotted spoon and place into the warmed cases. Top with creme fraiche and snipped chives.