Pan Con Tomate with Three Garlic Butter and Citrus-Poached Prawns

Instructions

• Three Garlic Butter

  • 1

    Preheat the oven to 180°C (350°F). Cut the tops off 4 garlic cloves, drizzle them with a little olive oil, wrap them in foil, and roast for 40 minutes until they are soft and caramelised.

  • 2

    Meanwhile, mince 2 cloves of garlic and 2 cloves of black garlic.

  • 3

    Once the roasted garlic has cooled enough to handle, squeeze out the garlic and discard the skins.

  • 4

    In a bowl, mix the softened butter with the roasted garlic, minced raw garlic, and minced black garlic thoroughly to make a uniform spread.

• Grated Tomato Mix

  • 1

    Grate the tomatoes on the largest side of a box grater and discard the skin that's left behind.

  • 2

    Mix 1 tsp salt with the grated tomatoes and place on a strainer set over a bowl. Leave it to drain for 30 minutes.

  • 3

    Finely chop the basil.

  • 4

    Lightly squeeze any tomato juice out from the strained tomatoes and discard (or add to a stock).

  • 5

    Combine the grated tomatoes, chopped basil, balsamic vinegar and olive oil. Mix well and let it sit for at least 15 minutes or overnight to meld the flavours.

• Citrus-Poached Prawns

  • 1

    Devein and clean the prawns.

  • 2

    In a saucepan, melt butter over medium heat. Add the white wine, lemon zest, lemon juice, grapefruit juice, and salt, and bring to a simmer.

  • 3

    Add the prawns and poach them until pink and cooked through, about 4 minutes. Transfer the prawns to ice cold water to stop the cooking process.

  • 4

    Drain the prawns and dry thoroughly.

• To Finish

  • 1

    Slice the sourdough into bite-sized rounds.

  • 2

    Finely chop the parsley.

  • 3

    Toast the sourdough for 3 minutes or until lightly toasted.

  • 4

    Spread a generous layer of the three garlic butter on each piece. Top with a spoonful of grated tomato mix. Place a poached prawn on top of the tomato mix. Finish with a small dollop of caviar and a sprinkle of parsley.