Recipe by Debbie Schembri using Redelmar black caviar imported by

Serves 2

Prep time 30 minutes


2 large jerusalem artichokes, scrubbed
2 large potatoes, scrubbed
200g unsalted butter, cubed
2 egg yolks
½ lemon
1 tsp chopped tarragon
2 tbsps Redelmar black caviar
2 whole eggs
4 king prawns, deveined


Grate the jerusalem artichoke and potato into a bowl, add a decent pinch of salt and mix. Let sit for 10 mins. Divide the mixture in 2 and squeeze each half in a tea towel to strain away as much liquid as possible. Form each half into a patty.

Heat a couple of cubes of butter in a non-stick frying pan over a medium heat and place the cakes in the pan. Cook gently until a golden crust has formed on one side.

Flip and continue cooking till the other side is also golden. Transfer to a baking tray and continue to cook in an oven preheated to 170 degrees Celsius until the center is cooked.

Wipe the frying pan and add another small cube of butter and fry the prawns until they turn pink. Remove from the heat and allow to cool, peeling off their shell and slicing in half when they are. Season with salt.

For the caviar hollandaise, put the egg yolks, a pinch of salt and a splash of cold water in a glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

It is important that the water remains barely simmering. Slowly add in the remaining cubes of butter a few at a time continuing to whisk until they incorporate before adding in more. Remove from the heat and continue to stir.

Squeeze in the lemon juice and add in the tarragon and one tbsp of the Redelmar caviar.

Poach the eggs and remove the potato cakes from the oven. To plate, place a cake on each plate, top with the sliced prawns followed by a poached egg and the caviar hollandaise. Garnish with a teaspoon of Redelmar caviar.