Crayfish Butter

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 bay leaf</

Sauté finely-chopped onion with bay leaf, thyme and crushed crayfish shells (which you have dried in the oven for a few minutes) for 20 to 30 minutes. Cool. Add butter and pound in mortar until creamy. Rub mixture through a fine sieve and use as required in fish or shellfish soups, bisques and sauces.