Oyster soup

• By Mark Camilleri

For 6 people, you will need:

12 oysters, 110g of butter, 900ml of fish stock, 200ml of sparkling white wine, a pinch of ground nutmeg, six tablespoonfuls of crème fraiche (to garnish), 350ml of milk, six teaspoonfuls of black fish roe (to garnish), 50g of plain flour, two tablespoonfuls of chopped chives, the zest of one lemon.

Open the oysters and put the flesh into a bowl. Strain their liquid through a muslin cloth into a separate container and keep it, but throw away the shells. Heat the milk but don’t let it boil. Melt the butter in a saucepan and stir the flour into it; don’t stop stirring until the mixture is frothy. Gradually add the hot milk to this, then the stock, still stirring constantly. Now add the sparkling wine and the oyster juices. Cook this for five minutes or until it thickens.

Season it with salt and nutmeg to taste. Stir in the lemon zest and the oyster flesh just before you are due to serve the soup, cooking them briefly (for a minute or so). Fill the plates in the kitchen, ensuring that the oysters are divided equally between each one. Garnish with chives, a tablespoonful of crème fraiche and a teaspoonful of roe.