Ingredients
| 3 cups | Fish stock |
| 1 bunch | Fresh herbs |
| ½ | Lemons, juiced |
| 75 g | Butter |
| ½ cup | Plain flour |
| 1 cup | Milk |
| 1 cup | Cream |
Directions
- Place the fish stock, herbs, lemon juice and black pepper in a saucepan over low heat for 10 minutes to allow the flavours to infuse. Cool, then strain.
- Melt the butter in a heavy saucepan and stir in the flour. Cook on low heat for 1-2 minutes. Gradually stir in the milk and stock, cooking until thick. Add the cream and the oysters. Warm though gently.