Michel Roux's Prawn Thermidor Tarlets

Preheat oven to 200C 

Sweat the very finely chopped shallot in the butter until soft, add the wine and boil until reduced by half, then add the stock and reduce again by half. 

Take off the heat and whisk the whipping cream until peaks then fold in the parmesan, tarragon and cooled sauce. 

Divide the shrimp between the tartlet then pour the sauce over 

Bake in oven at 200 ºC for 10 minutes. Remove from the oven and serve with a herb salad alongside.