- open the oysters, remove the fishes, wash shells and keep them in the warmth.
- rinse fishes in their water, drain them and cover with the filtered water.
- wash and cook the spinach, press them.
- mount the hollandaise sauce by wetting the yellow with some water of oysters,
   add the curry slightly "sué" with the butter, do not salt.
- warm the spinach and distribute them on shells put on a bed of coarse salt.
- luke-warm the oysters in their water, put them in every shell, cover with hollandaise sauce, sprinkle with paprika, freeze in the slow-combustion stove and serve on bed of coarse salt.