Preparation:

Cut all the vegetables in very small dices, pan-fry together, add the white wine, Tumeric and the chicken stock with some water, boiled for 5 minutes and add the cream. Boil the sauce and add some roux to thicken the sauce

Open the oysters and wash them, take out the oyster meat, put some sauce in the shell and then replace the oyster meat, finish with more sauce on the top of the oyster meat and some grated Parmesan. Bake in hot oven for a few minutes. Serve on a bed of salt and decorate the middle with Lettuce.