{"id":44315,"date":"2026-06-30T00:07:50","date_gmt":"2026-06-29T23:07:50","guid":{"rendered":"https:\/\/www.viva-lanzarote.com\/?p=44315"},"modified":"2026-06-07T11:23:59","modified_gmt":"2026-06-07T10:23:59","slug":"prawn-tartare","status":"publish","type":"post","link":"https:\/\/www.viva-lanzarote.com\/en\/prawn-tartare\/","title":{"rendered":"Prawn Tartare"},"content":{"rendered":"

LA SANTA SCARLET PRAWN TARTARE WITH BLACK OLIVE \u2018PIC\u00d3N\u2019 AND MALVAS\u00cdA SABAYON<\/span><\/em><\/strong><\/h3>\n

Ingredients (serves 4)<\/b><\/span><\/em><\/p>\n

\n

 <\/p>\n

From the sea<\/b><\/span><\/p>\n

\u2022 8 large La Santa carabineros (scarlet prawns), or high-quality red prawns<\/p>\n

The volcanic \u2018pic\u00f3n\u2019<\/b><\/p>\n

\u2022 100 g Arag\u00f3n black olives<\/p>\n

\u2022 50 g panko breadcrumbs<\/p>\n

The green element<\/b><\/span><\/p>\n

\u2022 Extra virgin olive oil<\/span><\/p>\n

\u2022 Coriander shoots or sea fennel<\/p>\n

The sabayon<\/b><\/span><\/p>\n

\u2022 100 ml dry volcanic Malvas\u00eda wine<\/p>\n

\u2022 1 egg y \u2022 50 g beurre noisette (brown butter)<\/p>\n

Method<\/b><\/span><\/p>\n

For the volcanic \u2018pic\u00f3n\u2019, dry the black olives in the oven at 80\u00b0C for four hours. Once dehydrated, blend them with the toasted panko (dry-toasted in a pan) until the mixture resembles coarse, black sand. Set aside.<\/p>\n

For the tartare, shell the prawns when thoroughly chilled – almost at freezing point – for a cleaner cut. Finely dice the flesh by hand into 5 mm cubes, keeping enough texture for the tartare to retain some bite. Dress with just a few drops of lime juice, Janubio salt and a drizzle of olive oil.<\/p>\n

For the Malvas\u00eda sabayon, whisk the wine and egg yolk together in a bowl over gentle heat until the mixture foams and doubles in volume. Gradually add the brown butter. The result should be a pale, airy cream.<\/p>\n

Plating<\/b><\/span><\/p>\n

Before assembling the dish, prepare the chef\u2019s finishing gourmet touch: extract the juices from the prawn heads, strain them and reduce over the heat until thick and syrupy. Brush this intense reduction across the base of the plate.<\/p>\n

For a C\u00e9sar Manrique-inspired presentation, use a flat, matte-white ceramic plate. Scatter an asymmetric line of black olive \u2018pic\u00f3n\u2019 across the centre. Use two spoons to shape the scarlet prawn tartare into quenelles and place them along the dark \u2018volcanic\u2019 surface. Add scattered dots of the Malvas\u00eda sabayon, like splashes of whitewash across lava rock and finish with a sprig of sea fennel or vivid green shoots evoking the resilient vegetation that grows between volcanic cracks.<\/p>\n","protected":false},"excerpt":{"rendered":"

LA SANTA SCARLET PRAWN TARTARE WITH BLACK OLIVE \u2018PIC\u00d3N\u2019 AND MALVAS\u00cdA SABAYON Ingredients (serves 4)   From the sea \u2022 8 large La Santa carabineros (scarlet prawns), or high-quality red […]<\/p>\n","protected":false},"author":3,"featured_media":44313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,39],"tags":[],"class_list":["post-44315","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gastronomy","category-recipes"],"yoast_head":"\nPrawn Tartare - Viva Lanzarote<\/title>\n<meta name=\"description\" content=\"LA SANTA SCARLET PRAWN TARTARE WITH BLACK OLIVE \u2018PIC\u00d3N\u2019 AND MALVAS\u00cdA SABAYON\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.viva-lanzarote.com\/en\/prawn-tartare\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prawn Tartare - 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