Seafood Cream
6 cups of fish stock
1 med leek finely chopped
1 large jar oysters
1 cup flour
1 celery stick, chopped
2 cooked med potatoes, diced
cooked prawn meat
250g white fish, filleted,
1 crushed clove garlic skinned, finely chopped
salt and white pepper
1 large white onion, finely chopped
2 tbsp butter and
1 egg yolk
1 cup cream
nutmeg
Parsley
Melt the butter, keeping the heat low, stir in the onion, leek, garlic, celery and toss until softening. Add the flour, and still stirring, add the fish, then slowly pour in the fish stock, simmer for five minutes, season and add the prawns and diced potatoes. Beat the egg yolk with the cream and pour into a warm soup tureen. Ladle the soup into the tureen and whisk quickly to combine with the egg and cream. Drop in a shot of dry sherry or vermouth. Just two minutes before serving add the oysters which should be merely warmed and not cooked. Top with a fine cloud of nutmeg and a sprinkling of parsley.