Beurre de crevettes grises, pain Poilâne

Name: Beurre de crevettes grises, pain Poilâne (Prawn butter on toasted Poilâne bread)
Yield: For 4-6
Cuisine: French
Ingredients: 200 g shelled grey prawns, fresh if possible; Ground white pepper; 4-6 slices of Poilâne malted bread; 200 g salted butter, softened

Prawn butter on toasted Poilâne bread

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Lionel Poilâne was a star, a famous Parisian baker who died tragically in a helicopter accident. His genius, moist and malty bread, lives on through his shops now managed by his daughter.

Ingredients

200 g shelled grey prawns, fresh if possible
200 g salted butter, softened

Europe
France
Fish course
Starter
Pescatarian
Mediterranean
Paris

Method

Reserve a few prawns for garnish. In a food-processor, whizz the rest of the prawns with the butter and some pepper. Chill in the fridge so the butter hardens again. Serve it with the toasted Poilâne.