Shells of 20-24 crayfish tails
4 shallots, peeled and roughly chopped
1 garlic clove, peeled and chopped
Vegetable oil, for frying
1tbsp plain flour
>A good pinch of saffron strands
A few sprigs of tarragon
1-2tbsp tomato purée
4tbsp white wine
300ml fish stock
350ml double cream
In a large pan, fry the shells, shallots and garlic in oil for 6-7 minutes, until lightly coloured. Add the flour and stir.
Add the saffron, tarragon and purée; stir well. Gradually stir in the wine and stock, bring to the boil and simmer for 10 minutes until reduced by half.
Add the cream, bring to the boil and simmer for 30 minutes until reduced by half and a thick consistency.
Strain through a colander into a bowl. Remove about half a cupful of shells and blend with the sauce in a liquidiser. Use a fine-meshed sieve to strain.