Butter poached prawns
Recipes
1 min read
Ingredients
Butter poached prawns:
| 250 | gr | Mainland Butter (Clarified) |
|---|---|---|
| 6 | strands | Saffron (optional) |
| 20 | ea | Prawn cutlets |
Beetroot Horseradish Labneh:
| 1 | kg | De Winkel Yoghurt |
|---|---|---|
| 1 | ea | Large cooked beetroot |
| 50 | gr | Mainland Creamy Feta |
| 15 | ml | Grated horseradish |
| Season to taste |
Method
Butter Poached Prawns:
- Bring butter to a soft boil and add saffron
- Add prawns and cover
- Take off the heat and leave lid on until ready to plate
Beetroot Horseradish Labneh:
- Hang the yoghurt in a muslin cloth or new chux cloth
- Puree all ingredients together & season to taste
To Serve:
Smear Labneh on plate, top with poached prawns, shaved fennel, sautéed chorizo, crispy pancetta and slithers of heirloom carrots.
