To prepare in advance:
Peel, and core the apples and cut into small cubes. Put the cubes in a pan with the Calvados and butter, cook on high heat for 2–3 mins. When they start to brown, take them off the heat. Put 4 small piles of coarse salt on each plate.
10–15 mins before serving:
Preheat the oven to 200°C (th. 6). Open the shell and cut under the oyster to release it, toss away the water. Put 1 teaspoon crème fraîche at the bottom of each shell, then place an oyster on top with a few cubes of apple. Balance an oyster shell on top of each pile of coarse salt.
Bake in the oven for about 1 min. Once the cream has melted, take the oysters out of the oven, sprinkle over some dill, and serve straight away.
What is a Trou Normand?
In the 19th century, the “Trou Normand” had an official place at mealtimes, it was a small glass of Calvados served to aid digestion during banquets and formal meals. Gustave Flaubert alludes to this widespread custom in his “Bouvard et Pécuchet” written in 1881. Tradition has it that, midway through the meal, the master of the house invited his guests to raise their half-filled glass of Calvados, smell it and then swallow it down in one gulp. Today, the tradition is to serve an apple sorbet soaked in Calvados in the middle of the meal.