Prawns with bottarga butter is perfect for a quick and tasty dinner – even more so if you keep a roll of bottarga butter in the freezer! Use this recipe as inspiration for all sorts of flavoured butter to melt over seafood, meat, poultry or vegetables – or toss through freshly cooked pasta – for a quick, delicious meal. Garlic, fresh herbs, spicy ‘nduja all work just as well as bottarga! You can order chef Giovanni Pilu’s Australian-made bottarga here. Prawns are at their most succulent if cooked only on the shell side, without turning them over, as the shell protects the delicate flesh. If you prefer them cooked more thoroughly, cook them for longer on the shell side (see video below). I find Champagne has a lovely synergy with fish roe and that extends to bottarga, especially a Champagne that’s spent extended time on lees like Vignes de la Vallée from Dehours. Based on pinot meunier, it has depth and earthiness to match the salty mullet roe and a lovely touch of citrus to lift the sweet prawns. Try it!
Serves 2
Bottarga Butter
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