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

  1. Boil 250g (9 oz) potatoes in salted water until tender, about 15 minutes.

  2. Drain and mash potatoes with 30g (2 tbsp) butter and 30ml (2 tbsp) cream until perfectly smooth.

  3. Finely dice 200g (7 oz) chilled prawns and toss with 5ml (1 tsp) olive oil, zest, and salt.

  4. Place a 3-inch ring mold on a plate; pack a thin layer of warm potato into the bottom.

  5. Top potato with a layer of the prawn tartare, pressing gently to level the surface.

  6. Simmer 60ml (1/4 cup) wine and shallots in a small saucepan until reduced to 1 tablespoon.

  7. Reduce heat to low; whisk in 115g (1/2 cup) cold butter, one cube at a time, to emulsify.

  8. Strain the sauce, then stir in 5ml (1 tsp) lemon juice and 30g (1 oz) caviar.

  9. Carefully remove the ring mold from the tartare stack.

  10. Generously spoon the warm caviar beurre blanc over the tartare until it cascades down the sides.

Recipe inspired by restaurant

Tragabuches

Marbella