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Seasonal Asparagus with Potted Shrimp Butter

Restaurant: The Fish Hotel
Serves: 8
Prep / cook time 20

Try a tasty new flavour combo in this sensational seasonal recipe from Head Chef of The Fish Hotel, David Hall…

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INGREDIENTS

2kg locally grown asparagus

For the shrimp butter

250g butter

60g finely sliced shallots

175g brown shrimp

1g cayenne pepper

40g langoustine or shellfish oil

1 lemon zest

10g lemon juice

5g salt

METHOD

1

To make the potted shrimp:

Firstly, cook the shallots in butter until softened.

2

Then stir all the other ingredients into the butter and shallot mixture.

3

Fry your mixture in a pan and stir every five minutes until the butter thickens.

4

Then pop your shrimp mix into a sterilised glass jar and garnish with herbs such as chives, dill or parsley.

5

Finally leave your shrimp mix to set in the fridge, preferably overnight.

6

To prepare the asparagus:

Firstly, snap the woody ends off the asparagus and discard. Then blanch the asparagus in boiling salt water.

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7

Cook in a medium saucepan for one minute, then remove from the heat and refresh in ice water.

8

Next, drain your asparagus from the water and dry in a j-cloth.

TO SERVE

When you are ready to serve, use a griddle pan or BBQ to lightly char and reheat your asparagus. Then in a pan melt your potted shrimp butter. Finally, garnish with a handful of capers and soft herbs such as chervil and dill. Enjoy!

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