( SERVES 6 )
- 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.