Yolk injected in prawn juice, crispy potatoes and caviar del tíbet

Yolk injected in prawn juice, crispy potatoes and caviar del tíbet


For two servings:

- 1 medium potato

- 100 ml whipping cream

- 8-10 prawn heads

- 20ml brandy

- 1 garlic clove

- 2 eggs

- Salt and pepper

- 10 g Caviar del Tíbet




Add a couple of spoonfuls of olive oil and confit the garlic in a pan. Raise the heat and brown the prawn heads. Add the brandy and deglaze. Add half a glass of water and bring to a boil. Cover and let it infuse for at least half an hour.

Crush the prawn heads with a fork and transfer the whole mixture to a blender. Blend and pass through a strainer, recover the juice obtained and reduce it in a pan over low heat until you get lightly thick cream. Set aside.


Cut the potatoes into very thin slices, around 3 mm, and wash them in cold water to remove as much starch as possible. Dry them well and then confit in a pan with olive oil until slightly tender. Then raise the temperature of the oil and cook the potatoes until they are crisp. Remove and place on kitchen paper to absorb excess oil.


Separate the yolk from the white. Beat the white well and cook in a pan at a very low temperature. We're aiming for a "rug" we can use as a base for the dish. Season with salt and pepper and set aside.

Using a food syringe, carefully pierce one of the sides of the yolk and extract as much of the yolk liquid as possible, without losing the shape of the yolk. Then we take the extracted yolk and fill the syringe with reduced shrimp juice to fill the egg yolk through the same hole made previously.


Plate up a portion of seasoned egg white and add the injected yolk on top. Accompany this with the crispy potatoes. Serve hot, breaking the yolk and mixing the ingredients.