Warm 15g butter, add 40 g finely sliced leek and braise lightly, then add small cubes of 1/2 potato and 60 ml water and simmer till the potato is done. Season with salt, pepper and a few fenugreek seeds.
Use the stick blender to make a mash, with 2 tbsp double cream and 30g spinach leaves.
Sieve this vichychoissse, warm again and add 1/4 leaf of gelatine (first soaked in cold water for 10 mins)
Once dissolved add 3 tbsp creme fraiche and cool
Open 6 oysters and poach them briefly in their own liquids on a low heat.
Serve in their shells with the vichychoisse, dill oil and dill
(Another Blendbrothers recipe)
UPDATE The original recipe asked for poached oysters, but on second thoughts we prefer them raw and that works as well
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