Scampi with Horseradish Sauce
Ingredients
5 scampi per person for a main course
25 ml white wine
stalk of celery
1 medium carrot, scraped
couple of parsley stalks
50 grams butter
a pinch of flour
salt and pepper
10 grams horseradish, grated
Method
Boil the scampi in water and wine with celery, carrot and parsley for a few seconds. Remove and keep the cooking broth
Shell the scampi and put the heads into the broth
Reduce.for about ten minutes till quite thick then strain
In a casserole melt., the butter with a little white flour, add a spoon of horseradish. Then combine the horseradish mix with the cooking juices to make a thick sauce
Place the scampi on a plate, cover with the sauce and put in the oven for a moment.
Serve immediately
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