Shellfish and Dai Dai Butter Emulsion from Sepia: The Cuisine of Martin Benn by Martin Benn
To make the Prawn Butter Cut the butter into small cubes. Heat the butter in a large deep saucepan over medium heat until completely melted. Add the prawn heads and stir to coat. Increase the heat ...
Ingredients
- 450 g (1 lb) prawn butter
- 50 ml (1⅔ fl oz) shellfish stock
- fine sea salt
- 30 g (1 oz) sushi vinegar
- 20 g (¾ oz) shellfish oil
- 500 g (1 lb 2 oz) fresh prawn heads (or scampi heads)
- 6 organic egg yolks
- 60 g (2¼ oz) dai dai juice
- 1 kg (2 lb 4 oz) unsalted butter
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