Spice-roasted prawn tail on a bed of Kasnodar caviar

Name: Spice-roasted prawn tail on a bed of Kasnodar caviar
Yield: 4 people
Ingredients: 4 large prawn tails (about 150 g each); 1 tablespoon spice blend; 2 tablespoons olive oil; 1 x 50 g tin of Kasnodar Caviar; Salt; Pepper; Herb sprouts / Edible flowers

Ingredients

4 people

4 large prawn tails (about 150 g each)
1 tablespoon spice blend
2 tablespoons olive oil
1 x 50 g tin of Kasnodar Caviar
Salt
Pepper
Herb sprouts / Edible flowers

Preparation

Clean the prawns. Peel them. Slit the back to remove the black vein.
Season them with salt, pepper and the spice blend.
Pour the olive oil into a very hot pan. Cook the prawn tails for about 1 minute on each side.
Set them aside in the pan with the lid on so that they keep cooking gently.
On a plate, make a bed of Kasnodar caviar using a round cutter, about 10 g per plate. Then place the prawn tail on top.
Garnish with young herb sprouts and edible flowers.