Prawn and Saffron Butter

Name: Prawn and Saffron Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
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

Submitted by Nabiha

"A wonderful accompaniment to poached lobster or grilled fish or chicken. Coutesy Skye Gyngell."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 8

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

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.
Place a little warm water into a small bowl, add the saffron threads and allow to soften and infuse for 2-3 minutes.
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.
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.
To serve, top your freshly cooked fish or chicken with a good dollop of the butter.