Salix with purple potatoes and prawn tartare

Clean your purple potatoes, cut them into cubes and cook them in a pot of boiling salted water. In the meantime, slice a shallot and brown it in a pan with a little extra virgin olive oil. When potatoes are soft, mash them while still hot using a potato masher, add the browned shallot and blend everything using an immersion blender, adding a little water if necessary.

Clean your prawns (make sure they have been blast chilled), cut them using a knife and season with oil, salt and pepper. Prepare the base by warming your fresh cream with half a glass of prosecco wine in a pan. Add salt and pepper to taste and whisk until the mixture is slightly foamy.