Serves 0

50g softened unsalted butter

½ tsp anchovy essence

1 tsp grated lemon zest

ground mace (to taste)

freshly ground black pepper

100g cooked brown shrimps

clarified butter

Melba toast to serve


How to prepare

Melt the butter in a small saucepan with the anchovy essence and lemon zest, add ground mace (or nutmeg) and ground black pepper to taste and allow to cool completely until very soft, but cold.

Add the shrimp and stir until completely coated in the butter. Spoon into a ramekin and chill. Top the potted shrimp with cold melted clarified butter to set.

To serve heat the potted shrimp either in a bain marie or microwave until piping hot and serve with melba toast.