White Prawn Tartare with Beurre Blanc & Caviar

Inspired by Dani García’s celebrated Tragabuches in Marbella, this showstopping starter redefines modern Andalusian bistro cooking. Sweet, pristine raw white prawns are finely diced and layered over a velvety bed of butter-whipped potato purée, then completely enveloped in an airy, glossed beurre blanc studded with briny caviar pearls. The contrast between chilled, delicate seafood and rich, acid-bright warmth creates an unforgettable tableside sensation.

The Bistro Recipe

A restaurant-caliber recreation of Tragabuches Marbella’s signature starter: chilled, hand-diced sweet white prawns over silky warm potato purée, blanketed in an acid-balanced beurre blanc and delicate sturgeon caviar.

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Servings 4

Method Emulsify & Layer

Scale

1x 2x 3x

Units

US Metric

Ingredients

Prawn Tartare

• 0.75 lb sashimi-grade white prawns, peeled, deveined, and finely diced
• 1 tbsp fruity extra virgin olive oil
• 0.5 tsp fresh lemon juice
• Fine sea salt and ground white pepper, to taste

Silky Potato Base

• 0.65 lb Yukon Gold potatoes, peeled and quartered
• 4 tbsp cold unsalted butter, cubed
• 2 tbsp warm heavy cream

Caviar Beurre Blanc

• 0.25 cup crisp dry white wine
• 2 tbsp white wine vinegar
• 1 pieces small shallot, finely minced
• 10 tbsp ice-cold unsalted butter, cubed
• 1 oz sturgeon caviar

Instructions

1. 1
   Boil Potatoes

   Simmer potatoes in well-salted water until fork-tender, about 15 minutes. Drain thoroughly.

2. 2
   Whip Purée

   Pass hot potatoes through a ricer, vigorously beating in cold butter and cream until glossy.

3. 3
   Chill Tartare

   Toss diced prawns with olive oil, lemon juice, and white pepper. Keep refrigerated until plating.

4. 4
   Reduce Aromatics

   Boil shallot, wine, and vinegar over medium heat until reduced to a syrupy tablespoon. Strain.

5. 5
   Mount Butter

   Whisk cold butter cubes one piece at a time over low heat until velvety and thick.

6. 6
   Incorporate Caviar

   Remove saucepan from direct flame. Gently fold caviar into warm beurre blanc without crushing pearls.

7. 7
   Mold and Drape

   Layer purée and prawn tartare inside ring molds, remove ring, and flood completely with sauce.

Bistro Technique: The Emulsion Veil

Keep your beurre blanc hovering around 50°C (122°F). If it is too cold, it won't drape smoothly over the chilled tartare; if it is too hot, the butter breaks and prematurely cooks the sweet raw prawns.

Curated Sip

Manzanilla Pasada Sherry: The sharp flor salinity and bone-dry yeast notes cut straight through the luscious butter sheen, honoring this dish's coastal Andalusian origins.

More Inspiration from Tragabuches

Explore our dining guide to Marbella’s Tragabuches, alongside more signature dishes you can recreate at home.

Tragabuches

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