INGREDIENTS

INSTRUCTIONS

To make the fish velout, in a wide shallow saucepan, gently saut the
shallots in butter for about 12 minutes until very soft, yet still
uncoloured. Deglaze the pan with the vermouth then boil the liquid for
about 10 minutes, or until it has reduced to the consistency of a thin
syrup. Stir in the fish stock and bring the liquid to the boil then
continue to boil it down until it reduces by about a half. Stir in
both the creams, return the pan back to the boil and simnmer the  sauce
for about 15 minutes or until it acquires a coating  consistency. For
an extra smooth, velvety texture, pour the sauce  through a fine sieve.
Set aside, keeping it warm.  Pick the thick stalks off the watercress
and discard, then wash the  leaves in 2 or 3 changes of cold water.
Bring a pan of salted water  to the boil and blanch the watercress for
3-4 minutes, then drain and  squeeze lightly in a cloth to dry.  In a
food processor or liquidizer, blend the watercress to a smooth,  fine
pure adding a little of the fish velout to loosen the mixture if
necessary. Bring the fish velout to the boil, then stir in the
watercress pure. Pass this sauce through a sieve, rubbing with the
back of a ladle, then set aside.  Blanch the homemade tagliatelle in
boiling salted water for barely 1  minute then drain. Plunge into very
cold water to refresh and drain  again. If using ready made, follow the
pack instructions.  Open the oysters, remove the flesh from the shell
and reserve their  juices into a small pan. Discard the flat shells.
Scrub the rounded  shells clean and pat dry. Spoon 5 small rounds of
rock salt onto each  plate and sit an oyster shell on each. Reheat the
tagliatelle in a  little water with the butter. Curl a little of the
prepared  tagliatelle into each cleaned oyster shell. Keep warm.  Poach
the oysters in their own juice cooking for about 2 minutes then  remove
them from the juice with a slotted spoon and place on the  pasta.
Reheat the sauce until just boiling, check the seasoning and  spoon
over the oysters. Garnish with sprigs of chervil and serve.  Warning:
The consumption of raw or partially cooked oysters carries a  risk of
food poisoning, particularly for pregnant women, children,  the elderly
and immuno-suppressed.  Converted by MC_Buster.  Per serving: 542
Calories (kcal); 24g Total Fat; (67% calories from  fat); 8g Protein;
18g Carbohydrate; 83mg Cholesterol; 8953mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 731
Calories From Fat: 151
Total Fat: 17.2g
Cholesterol: 43mg
Sodium: 158.8mg
Potassium: 3150.4mg
Carbohydrates: 135.3g
Fiber: <1g
Sugar: <1g
Protein: 23.5g