136. Crayfish butter

Ingredients::

Crayfish shells: 48 – 50 pcs, Butter: 1000g, Tomato paste (sterilized): 20g

Instructions:

Crayfish shells are cleaned well, finely crushed, and covered with water in a suitable pot. They are simmered covered until the liquid reduces to 100 g, then strained. Tomato paste is sautéed in 100 g of the butter, combined with the strained crayfish broth, and cooked for 10–15 minutes. Heat is turned off, and after standing for 25–30 minutes, it is strained and refrigerated. The cooled mixture is added to the softened remaining butter. The butter mixture is whipped well, shaped like a log/sausage, and stored in the refrigerator. Used in sauce preparations and as a finishing touch for quick fish and meat dishes.

Technical data and weights: