Grilled oyster with champaign and cream | Appetizer recipe

Ingredients

• 12 oysters
• 125 ml (1/2 cup) of fish fumet
• 60 ml (1/4 cup) of champaign or sparkling white wine
• 30 ml (2 tablespoons) of butter
• 30 ml (2 tablespoons) of 35% cooking cream
• 125 ml (1/2 cup) of minced leek's white
• 500 ml (2 cups) of small spinach leaves
• Crushed pink pepper up to taste