Shellfish Butter Sauce

Makes enough for 6

250g butter

100g prawn heads/shells

4 garlic cloves

1 tbsp smoked paprika

1 tbsp chilli flakes

Black pepper

40g butter

30g flour

400ml whole milk

200ml double cream

1 bay leaf

Salt to taste

Lemon juice to taste

1. Cook the shells in the butter with the garlic, paprika, black pepper and chilli flakes - medium heat for 30 mins or so.

2. Strain this off and cool completely until set

3. Melt the butter and add the flour to form a roux, cook this out for 5 mins then add the milk in stages continually stirring whisking so lumps don’t form. Add the bay leaf and salt simmering on low for 15-20 mins

4. Add the cream cook out for 2 mins

5. Whisk in the chilled spiced butter in small amounts with the heat turned down add as much as you want really

6. Finish with a squeeze of lemon juice

#sauce #butter