Frostfish or Whiting, Cherbourg Style

Have a medium sized frostfish or whiting; butter a sautoir, sprinkle it over with chopped up mushrooms, and lay the fish on top with parsley, thyme, and bay leaf; moisten with oyster liquor, cover and boil; when the fish is cooked drain off the stock and reduce. Dress the fish in the center of a hot dish and when the stock is reduced to half, thicken it with kneaded butter (No. 579); strain through a tammy, and surround the fish with blanched oysters, pouring the sauce over all. Put in the oven for a few minutes; when ready to serve, sprinkle over chopped parsley.