 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A wonderful accompaniment to poached lobster or grilled fish or chicken. Coutesy Skye Gyngell. Ingredients:
80 ml olive oil |
500 g raw prawn shells |
20 saffron strands, plus a little warm water to soften |
250 g unsalted butter, at room temperature |
1/2 lemon, juice of |
sea salt |
fresh ground black pepper |
Directions:
1. In a heavy-based pan, heat the olive oil and fry the prawn shells until well-coloured and cooked. The oil will turn red. Remove the shells from the pan and allow to cool.
2. Place a little warm water into a small bowl, add the saffron threads and allow to soften and infuse for 2-3 minutes.
3. Place the prawn shells, softened saffron threads (discard the water), softened butter, lemon juice, sea-salt and freshly ground black pepper into a food processor and process to a purée.
4. Take out of the pan and push through a drum sieve to remove all the shells. Place the mixture on a piece of foil, roll into a log shape and refrigerate until firm.
5. To serve, top your freshly cooked fish or chicken with a good dollop of the butter.
|
|