Oyster Cream Recipe

Enjoy your vacation, enjoy the beach and try seafood!

Ingredients

• ½ kg of fish heads, bones and skin
• 1 pack of green scent
• 1 bay leaf
• 1 branch of thyme
• 1 onion cut in two
• 1 shaved carrot
• 10 black peppercorns
• Salt to taste
• 150 grams of fresh, cleaned and sliced ​​mushrooms
• 3 tablespoons of wheat flour
• 4 tablespoons of butter
• 4 bunches of sauce
• 18 oysters
• ½ glass of dry white wine
• ½ can of cream
• 4 egg yolks (optional)

Preparation Mode

1. Wash fish heads, bones and skins.
2. Place in a pan with the green chilli, onion, carrot, bay leaf, thyme, pepper and salt.
3. Cover with 2 liters of water and bring to the boil, letting it boil for about 30 minutes.
4. Coe e reserve.
5. Heat 3 tablespoons of butter and add the wheat flour in it.
6. Gradually add the fish broth, stirring well to avoid lumps.
7. Add the mushrooms and parsley sprigs.
8. Let it boil over low heat for 15 minutes, skimming off any foam that forms on the surface.
9. Clean the oysters, collecting the water that comes out.
10. Add the remaining butter, let it heat, add the wine and add the oysters and the collected water.
11. Leave it on the fire for 5 minutes and add it to the fish broth with mushrooms.
12. When serving, mix the cream and add to the soup.

Mom Tips

If you prefer, prepare the breaded oysters: dip them in 1 beaten egg, then in breadcrumbs and finally fry in hot oil. Arrange on skewers and place over the soup.

Oyster cream yield; approximately 6 servings.

Serve as an entrance.