Prawn & Pimentón Butter Montadito
Makes 12 Tapas
INGREDIENTS
Pimentón Butter:
150 g unsalted butter, diced and softened at room temperature
2 tsp smoked paprika (pimentón)
1 tsp Espelette pepper*
1 tsp salt
1/2 tsp white pepper
Prawn Mix:
8 medium-sized cooked prawns, roughly sliced
1/2 lemon (zest only)
1 tsp Espelette pepper
75 ml extra virgin lemon oil
1 pinch sea salt
1 pinch black pepper
Montadito and garnish:
1/2 loaf white sourdough
Olive oil for brushing
Sea salt for seasoning
Espelette pepper for garnish
Bronze fennel fronds for garnish
METHOD
Preheat the oven to 200°C.
For the butter, place all ingredients in a mixing bowl and mix well. Set aside at room temperature before using.
For the prawn mix, combine all ingredients in a bowl. Check for seasoning.
Slice the bread into twelve 1cm thick slices and gently oil and season with sea salt. Place on a baking tray and bake until golden. You may need to turn the montadito halfway through cooking.
Once golden, remove from the oven and brush liberally with the butter mix. Place a spoonful of the prawn mix on top. Garnish with Espelette pepper and fennel fronds.
*Espelette pepper is a mild chilli pepper from the Basque region and is a staple of Basque cuisine.
Bar Lourinhã
37 Little Collins Street, Melbourne
