| | Oyster Sauce For Fish 1 dozen oysters, shucked
Oyster liquid
1/2 cup of white wine
3 tablespoons of butter
2 tablespoons of flour
1/2 cup of heavy cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of parsley, finely cut
1 tablespoon of lemon juice |
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Heat the oysters in a saucepan over low heat 2 or 3 minutes or until steaming and edges begin to curl. Drain. Measure the juice. Add enough water to the juice to make 1 cup. Melt the butter in a saucepan. Stir in the flour, smoothly. Add oyster wine liquid, stirring steadily until slightly thickened. Add cream, a little at a time, stirring steadily as the sauce thickens. Season to taste. Add parsley and lemon juice. Makes about 2 cups of sauce. Serve over fish or broiled fillets. |
