1 large carrot, cut into thin strips
1 leek, cut into thin strips
1 lemon, juice only
1 shallot, thinly sliced
salt and freshly ground black pepper
1 tbsp olive oil
100ml/3½fl oz fish stock
3 tbsp butter
2 tbsp crème fraîche
125³¾±ô/4½´Ç³ú double cream
6 large oysters, shucked, juice reserved
6 raw tiger prawns, peeled, deveined and butterflied
3 x 150–175g/5½oz–6oz Dover or lemon sole fillets, halved lengthways
250ml/9fl oz dry white wine