Curried Shrimp in Buckwheat Butter

Serves 2:

  • 400g / 14 oz. pink shrimp
  • 1 tsp curry powder
  • 20g / 1 1/3 tbls Bordier buckwheat butter
  • Salt

Préparation:

  1. Peel the shrimp.
  2. Sauté them quickly in some olive oil, and sprinkle them with the curry powder.
  3. Finish off with the butter and a pinch of salt.
  4. Serve warm in a small ramequin with nice toothpicks, for example.

Grilled Lobster with Buckwheat Butter

Serves 4:

  • 2 lobsters
  • 100g 3 ½ oz. Bordier buckwheat butter
  • Salt & pepper

Préparation:

  1. Set the broiler of your oven to high.
  2. Slice the lobsters in two lengthwise.
  3. Place them in a lightly greased baking dish, shell side up, and broil them until the shells turn bright red.
  4. Remove from the oven, turn over and brush with buckwheat butter. Broil them once again, but lower in the oven, so that they bake more slowly and evenly. After a few minutes, add a bit more butter and continue baking.
  5. When the lobsters are baked, coat with the rest of the butter to guarantee that they are tender and shiny.

Tuna Sautéed in Buckwheat Butter

Serves 4:

  • 800g / 1 ¾ lbs tuna steaks
  • 1 tbls balsamic vinegar
  • 60g / ¼ cup Bordier buckwheat butter
  • 3 tbls dry white wine
  • 2 tbls heavy / double cream
  • 1 tbls olive oil
  • 2 tbls finely diced shallots
  • Salt & pepper

Préparation:

  1. Heat the oil in a frying pan. Place the tuna steaks in the pan and sauté for around 5 minutes on each side.
  2. In the meantime, put the vinegar, white wine, shallots and a pinch of salt in a saucepan over a high heat, and reduce until completely evaporated.
  3. Add the cream and reduce for another 2 minutes.
  4. Lower the heat and emulsify with the butter, diced, whisking quickly until the sauce takes on a creamy consistency.

Pour some sauce into each plate and top with the tuna.  Serve with wild rice.