Prawn And Saffron Butter

• 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

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 puree.
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.

olive oil, saffron strands, unsalted butter, lemon, salt, fresh ground black pepper

Taken from www.food.com/recipe/prawn-and-saffron-butter-331004 (may not work)