Ingredients

200 g unsalted butter 1 teaspoon ground mace (can use nutmeg) 1 tablespoon finely chopped French tarragon, plus extra whole leaves, to scatter 500 g cooked medium king prawns (youll need 250 g picked prawn meat) 1 teaspoon sea salt teaspoon freshly ground black pepper 3 teaspoons verjuice or lemon juice 4 thick slices bread rocket leaves and lemon wedges, to serve

Description

To Clarify The Butter, Heat Butter In A Shallow Frying Pan Over Medium Heat Until Melted Then Add The Mace And Continue To Cook Until It Is Nut-brown. Remove From The Heat, Add Tarragon And Leave To Cool In A Jug For 15 Minutes Or Until The Butter Solids

View Full Recipe