Poached Oysters with Dill-Pickled cucumber

At Thyme we used to serve a version of this dish in three shot glasses: a chilled cucumber gazpacho, a raw oyster, and warm champagne soup, and customers came back for it time and time again. To simplify matters, for this book I have refined the recipe and now simply poach the oysters and pickle the cucumber. Poached oysters have a different texture from raw ones, so if raw oysters are not your bag, this is a good place to start experimenting with them.