Glazed Oysters

Wash the oysters thoroughly. To open, hold an oyster in your hand, wrapped in several layers of kitchen paper (or preferably a shucking glove). Have the pointed end towards your body and the curved side of the oyster facing downwards. Insert the tip of the oyster knife with some force into the slight inward curve near the tip of the oyster. Using a slight see-sawing motion, open or break off the top shell. Separate the closing muscle from the flat and curved sides and pour out the seawater. Remove the oyster from the shell and place in a sieve, reserving any fluid. Rinse the curved half of the shell with water.

Fill a casserole dish with the sea salt as a 'bed'. Place the shells in the dish with the open side upwards, such they cannot tip over. Return the oysters to the shells, cover and chill.

Heat the olive oil in a pan and braise the vegetables over a low heat for 2-4 minutes. Deglaze with the white wine and season with salt and ground black pepper. Bring to the boil and simmer briefly, then drain the vegetables in a sieve, reserving the liquid.

Mix together the liquid from the oysters and the vegetable liquid with the double cream and the egg yolk and season to taste with salt and ground black pepper.

Switch on the grill in the oven.

Divide the vegetables between the oysters. Top with the egg yolk and cream mixture and sprinkle with parmesan.