Port navas oyster soup

1 servings

Ingredients

Quantity Ingredient
2 Dozen oysters
4 ounces Butter - unsalted; (110gm)
2 ounces Plain flour; (50gm)
½ pint Single cream; (280ml)
Salt and ground white pepper to taste
2 Egg yolks
1 Lemon; Juice of
Cayenne pepper
2 pints Fish stock; (1140ml)

Directions

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.

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