Garnalen-roomsaus met kervel

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3 dl visfumet (Lacroix)
1/4 liter slagroom
3 eetlepels droge vermout
1 limoen
200 gr grote Noorse garnalen
20 takjes kervel
(allesbinder)
zout, peper

Laat in een pan de visfumet, room en vermout op hoog vuur tot de helft
inkoken.
Was de limoen, snijd er 4 dunne plakjes af en pers de rest uit.
Spoel de garnalen af.
Hak 16 takjes kervel fijn en roer die door de saus.
Breng de saus op smaak met zout, peper en limoensap en bind zonodig met
allesbinder.
Roer de garnalen erdoor (houd enkele stukjes achter).
Verdeel de pasta over 4 borden, schenk de saus erover en garneer met takjes
kervel, plakjes limoen en garnalen.
Geef deze saus bij eierpasta.