Oysters on Creamed Leeks with Guinness Hollandaise

Ingredients:

• 24 oysters, shucked, with juice retained
• 2 Tablespoons butter
• 2 Tablespoons water
• 2 leeks, white and pale green parts only, washed and sliced
• 160g cream
• Salt and freshly ground black pepper
  Guinness Hollandaise:
• 170g butter
• half a can of Guinness
• 3 egg yolks
• Juice of 1/2 lemon
  

Preparation:

Over a small bowl, shuck oysters, strain and reserve the liquid and the shells.

Combine the butter and water and cook over medium heat until butter has melted. Add the leeks and cook until slightly tender, about 4 minutes. Add the cream and reduce until it thickens slightly, stirring continuously, 4 minutes. Season with salt and pepper and keep warm in a bowl over hot water.

In a small saucepan over low heat, melt the butter. In another saucepan over medium heat, combine the reserved oyster liquid and Guinness and bring to a boil. Cook until reduced to about 2 tablespoons. Transfer the mixture to a food processor or blender. While whizzing, add the egg yolks and lemon juice, then slowly drizzle in the melted butter and mix until thickened.

Preheat the oven grill. Place the reserved oyster shells on a baking sheet. Divide the creamed leeks evenly into the shells and top with an oyster. Spoon the Guinness hollandaise sauce over each and place under the grill until the sauce is browned and bubbling. Serve 4 oysters per person.