Truffle poached oysters

Ingredients:

½ dozen oysters, shucked (keep all juice from the oyster)

1 tablespoon butter

¼ cup celery, ¼-inch diced

1 shallot, ¼-inch diced

2 tablespoons fennel, ¼-inch diced

¼ cup dry white wine (if available)

1 cup heavy cream

Some light yellow celery leaves, picked from the center of a celery stalk

1 small black or white truffle (1/4 ounce)

Salt and pepper

Directions:

Melt the butter in a small saucepan over medium low heat. Add the celery, shallot, fennel and cook for 1 minute. Add the wine, (if using) and reduce almost all the way down. Add the cream and heat through. Quickly add the oysters and their juice. Heat just through, season to taste and serve topped with the celery leaves. Shave some fresh truffle right over the top.