Chef Marcel Lahsene's Baked Oysters Melanie

1/2 cup Champagne

1 cup heavy cream

1 tablespoon flour

2 tablespoons softened butter

2 teaspoons fresh chopped dill

24 oysters shucked (retain nectar and bottom shells

12 ounces Brie sliced into 24 - 1/8" thick slices large enough to cover an oyster

lemon slices and dill sprigs for garnish

4 cups rock salt 

Preheat oven to 400 degrees.  Combine champagne and cream in a saucepan and reduce over medium heat to about 1 cup.  Blend the flour and butter and add to the sauce to thicken.  Add the dill and a pinch of sea salt to season.  Remove from the heat and reserve.  Heat the oysters in their nectar in a sauté pan until the edges curl.  Cover a baking pan with rock salt and place the bottom shells onto it.  Spoon an oyster into each shell and cover with two teaspoons of the sauce and top with a slice of Brie.  Place in the oven 3 to 5 minutes until the cheese melts. Arrange three on each small serving plate and serve with the remainder of the champagne.