Prawn And Saffron Butter

1. 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. 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. 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 puree.

4. 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. 5

   To serve, top your freshly cooked fish or chicken with a good dollop of the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.