Scampi with Horseradish Sauce

Ingredients

5 scampi per person for a main course
25 ml white wine
stalk of celery
1 medium carrot, scraped
couple of parsley stalks
50 grams butter
a pinch of flour
salt and pepper
10 grams horseradish, grated

Method

Boil the scampi in water and wine with celery, carrot and parsley for a few seconds. Remove and keep the cooking broth

Shell the scampi and put the heads into the broth

Reduce.for about ten minutes till quite thick then strain

In a casserole melt., the butter with a little white flour, add a spoon of horseradish. Then combine the horseradish mix with the cooking juices to make a thick sauce

Place the scampi on a plate, cover with the sauce and put in the oven for a moment.

Serve immediately