190g/7 oz scampi
¼ pint white wine
¼ pint fish stock (or about a half of one of our tubs of fish stock)
25g/1 oz plain flour
25g/1 oz butter
Salt and pepper
1 tbsp dill, finely chopped
2 tbsp double cream
1 tbsp sherry
Paprika |
1 Poach scampi in wine and stock for 10 minutes, the mixture should be simmering, not boiling! Season. Strain and reserve stock. Keep scampi warm.
2 Melt butter in saucepan, stir in flour and cook for one minute. Remove from heat and gradually stir in the stock.
3 Stir over gentle heat until it begins to thicken. Add remaining ingredients and stir for one minute.
4 Garnish with paprika and serve. |
