In an oven tray, place the crayfish heads and drizzle with
Transfer the shells to a pot over medium heat and crush into smaller pieces. Combine with the remaining oil, carrots, celery, onions, fennel, garlic and thyme. Continue to cook for 5–7 minutes until the vegetables are tender.
Add the tomato paste and seafood masala and cook for a further 4 minutes. Deglaze with the white wine and brandy and reduce until there is very little liquid remaining and it has a sticky consistency.
Add the water, and simmer over low heat for 35 minutes. Skim the water of any impurities that rise to the surface. Remove the pot from the heat after 35 minutes and strain the mixture.
Discard the contents of the sieve and cool the liquid over an ice bath. Once cooled, whisk in the cream and adjust the seasoning if necessary.
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