Prawn And Saffron Butter - cooking recipe

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

Preparation

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 puree.
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.