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.
Life & Style blogs
Astrological signs are almost all wrong, as movement of moon and sun throws out zodiac
Professional wine tasters putting teeth at risk, study finds
NHS property sale could raise £7.5bn to help pay off its growing deficit and free up space for housing
Clocks change: how to make sure iPhone and smartphones automatically ‘spring forward’
Gay marriage, one year on: Couples mark first anniversary of same-sex marriages
- 1 East 17 bandmember Brian Harvey in 'very desperate situation’
- 2 Is this bridge haunted by the ghost of nu rave?
- 3 Woman filmed launching racist tirade against men on the Tube for speaking in 'own lingo'
- 4 The West has it totally wrong on Lee Kuan Yew
- 5 Scientists have discovered a simple way to cook rice that dramatically cuts the calories
iJobs Food & Drink
£24,000 pa, plus benefits: SFL Group: Looking for a hard-working and self-moti...
£16000 - £17000 per annum: Recruitment Genius: This rapidly expanding travel c...
£24000 - £28000 per annum: Recruitment Genius: Do you have a strong record of ...
£24000 - £28000 per annum: Recruitment Genius: You will have demonstrable unde...