Brill, spinach, oyster sauce

Open 2 oysters and catch the juices. Reduce them with 50 ml white wine till 50%. Add 100 ml cream and reduce to a thickish sauce. Taste and season with salt & black pepper. Cut the oysters finely and add to the sauce.

Sweat a finely cut shallot and a garlic clove, add 200 gr spinach and a pinch of Tandoori curry.

Lightly dust brill filets in flour and fry in butter, about 3 mins per side.

Serve as shown, with some (fake) caviar.

( a recipe from lekkervanbijons.be)

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