Málaga Prawn Tartare with Caviar Beurre Blanc
Prep time: 20 min | Cook time: 25 min | Servings: 2
Recreate the decadence of Marbella’s Tragabuches. This dish layers silky mashed potatoes with sweet, chilled white prawns, finished with a velvet caviar-flecked beurre blanc. A masterclass in coastal elegance for your next dinner party.
Ingredients
Potato Base
250g (9 oz) Yukon Gold potatoes, peeled and cubed
30g (2 tbsp) Unsalted butter, softened
30ml (2 tbsp) Heavy cream
Sea salt to taste
Prawn Tartare
200g (7 oz) Fresh white prawns (Málaga or Carabineros), peeled and deveined
5ml (1 tsp) Extra virgin olive oil
2g (1/4 tsp) Lemon zest
Pinch of Maldon salt
Caviar Beurre Blanc
60ml (1/4 cup) Dry white wine
15ml (1 tbsp) Shallot, minced
115g (1/2 cup) Unsalted butter, cold and cubed
30g (1 oz) Black sturgeon caviar or high-quality trout roe
5ml (1 tsp) Lemon juice
Instructions
Boil 250g (9 oz) potatoes in salted water until tender, about 15 minutes.
Drain and mash potatoes with 30g (2 tbsp) butter and 30ml (2 tbsp) cream until perfectly smooth.
Finely dice 200g (7 oz) chilled prawns and toss with 5ml (1 tsp) olive oil, zest, and salt.
Place a 3-inch ring mold on a plate; pack a thin layer of warm potato into the bottom.
Top potato with a layer of the prawn tartare, pressing gently to level the surface.
Simmer 60ml (1/4 cup) wine and shallots in a small saucepan until reduced to 1 tablespoon.
Reduce heat to low; whisk in 115g (1/2 cup) cold butter, one cube at a time, to emulsify.
Strain the sauce, then stir in 5ml (1 tsp) lemon juice and 30g (1 oz) caviar.
Carefully remove the ring mold from the tartare stack.
Generously spoon the warm caviar beurre blanc over the tartare until it cascades down the sides.
