- 250g cooked crayfish heads and shells.
- 500g unsalted butter.
- 1 dash brandy.
Reduce the crayfish heads and shells into a fine paste, either using a mortar, food processor (if you have a strong one) or what I find quite efficient: a rolling pen.
Place this paste along with the brandy and the butter into a pot and place this one into a double-boiler or bain-marie. Allow the butter to melt completely. Let this mixture infuse for and hour at a temperature just below the butter melting point.
Strain, using a fine chinois, pressing the paste to make sure to extract all the butter.
Place this flavoured butter into a terrine and put it in the fridge to set. Then cut into slices and freeze them until needed.
A little tip: I like to very gently roast the crayfish heads and shells in the oven for 2 to 3 hours at 70 degrees Centigrade with a sprig of thyme and oregano and a couple of cloves of garlic and a dash of olive oil before pounding them. It will make the butter all more flavorful.
"In this small fish I take it that human wisdom is admirably figured and symbolized; for whereas the crayfish doth move only backward, and can have only retrospection, seeing naught but the perils already passed, so the wisdom of man doth not enable him to avoid the follies that beset his course, but only to apprehend their nature afterward."
Sir James MerivaleSuitable for vegetarian, pregnant women, coeliacs. Contains dairies. Nut free.