|
2 Dozen oysters
4oz (110gm) butter - unsalted
2oz (50gm) plain flour
½ pint (280ml) single cream
Salt and ground white pepper to taste
2 egg yolks
Juice of 1 lemon
Cayenne pepper
2 pints (1140ml) fish stock
Prepare the fish stock by boiling fish and fish bones in water for ½ hour. Melt the butter in a heavy bottomed pan. When melted stir in the flour and add the strained fish stock then bring to the boil stirring all the time. Add most of the cream, retaining a little to mix with the egg yolks, plus the juice from the oysters. Season to taste. Bring back to the boil, then strain into a tureen and just before serving add the oysters and the egg yolks which have been whipped with the remaining cream. Stir vigorously. Decorate the top with a dash of cayenne pepper.
Recipe submitted by Jim Catanich
|