Preparation

Prepare the sauce to the white wine and add the prawn butter and the crayfish butter in equal parts.

add the last touch with the spoonful of truffles.

the prawn butter is made by sautéing some prawn heads with a little butter, it is passed through a fine sieve pressing on the heads to release the juice, a little more melted butter is added.

This butter is beaten until cold and smooth.

crab butter is made the same way as prawn butter.

It is stored in the refrigerator and spread on a little bread this delicious.

for fish.

Ingredients

  • 1/4 of a liter of white wine sauce (see white wine sauce),
  • 50 gr. prawn butter,
  • 50 gr. of crayfish butter,
  • 1 tablespoon of truffles cut fine julienne.