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

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.

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

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

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

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

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

Finely chop the basil.

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

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.

Devein and clean the prawns.

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.

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.

Drain the prawns and dry thoroughly.

Slice the sourdough into bite-sized rounds.

Finely chop the parsley.

Toast the sourdough for 3 minutes or until lightly toasted.

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.