Shrimp sauce (2)
Instructions
Mix sauce in a saucepan with the cream and the fish fumet.
Put on the fire and bring to a simmer and, turning with a wooden spoon, then reduce by half the volume of the mixture.
Remove from heat and add to the sauce, turning the shrimp butter.
Pour the sauce into a bowl, decorated the area with shrimps and sprinkle with cayenne pepper.
You can use this sauce to garnish the Center and surface of a ' doughnut ' boiled al dente rice and flavored with butter.
Ingredients and dosing for 4 persons
- 50 g of the butter prawns
- 50 cl of béchamel sauce
- 75 cl of cream
- 75 cl of fish fumet
- Little of cayenne pepper
- For garnishing:
- Some of shrimps