Cockle & laverbread sauce
Serves 4
Ingredients
- 25g / 1oz butter
- 25g / 1 oz plain flour
- 200ml milk
- 150ml whipping cream
- 110g / 4oz shelled cockles
- 50g / 2oz laverbread
Method
- Make a white sauce: melt the butter, stir in the flour off the heat. Then gradually blend in the milk over a gentle heat, stirring until smooth.
- Add all other ingredients. Bring to temperature.
- It's ready to serve and it goes very well with crab and lobster.
