Serves: 5 persons

– Oysters 15 pcs
– Oil (olive) 0,4 dl
– Flour 5 dag
– Fish stock 1,25 l
– Cream (cooking) 1 dl
– Yolk 1 pcs
– Butter 2,5 dag
– Parsley (leaves) 2 dag
– Nutmeg 0,02 dag
– Lemon 5 dag
– Pepper (white) 0,05 dag
– Salt 1,5 dag

Preparation:
Put the flesh of opened oysters into some of the fish stock with several crushed peppercorns and lemon zest. Simmer for a while until the oysters coagulate.

Fry flour in olive oil until it becomes light brown. Poor over the fish stock with the coagulated oysters, and simmer for about 20 minutes until it thickens up to a point. Press the soup through a fine strainer and briefly boil again

Adjust the taste with lemon zest, white pepper, nutmeg and salt if necessary. Add the coagulated oysters and legir (yolk and cream mixture), and raw butter at the end. Stir lightly.

Sprinkle with parsley and serve hot.