Prawn and Saffron Butter

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

• Ready In: 20 mins
• 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

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.