Oustau De Baumaniere's Warm Oysters With Zucchini

• 4 small zucchini, about 5 inches long, skins removed and reserved
• 3 3/4 cups fish stock
• 24 oysters
• 1 diced shallot
• 5 tablespoons unsalted butter
• 1/2 cup white wine
• 3 tablespoons creme fraiche

1. Cut each zucchini into six rounds and each round in fourths.
2. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy.
3. Plunge the zucchini into cold water.
4. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water.
5. Drain and dry, saving the stock to reheat later.
6. Shuck the oysters, reserving the oyster water.
7. Saute the shallot in one tablespoon of the butter in a two-quart pan.
8. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half.
9. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.
10. Heat the oysters in the sauce without letting the sauce boil.
11. Reheat the zucchini rounds in the reserved fish stock.
12. On each serving plate, arrange zucchini rounds into four to six circles per plate.
13. Top each zucchini round with an oyster and decorate with zucchini julienne.
14. Surround with the sauce.

zucchini, fish stock, oysters, shallot, unsalted butter, white wine, creme fraiche

Taken from cooking.nytimes.com/recipes/3494 (may not work)