Tartare di gamberi su crostini all’aglio

Ingredienti

• 500 gr. peeled prawns (preferably get them from the fishmonger)
• 2 garlic cloves, 1 of which is pressed
• 15 gr. fresh dill
• 10 gr. dried tarragon
• 100 gr. mayonnaise
• 35 gr. sweet-and-sour gherkins, finely chopped
• 8 slices bread (I chose wholegrain bread)
• pinch sea salt
• freshly ground pepper
• a splash of olive oil
• optional cherry tomatoes

Preparazione

1. 1

   1. Let the prawns drain on some kitchen paper (or use a clean tea towel) and pat them dry. Heat the oil in a frying pan and sauté the prawns. Watch out! Cook them until they turn a nice pink, and rather a touch under than overcooked — otherwise they'll dry out and you don't want that. At the end, add the pressed garlic clove and season with salt and freshly ground pepper. Spoon the prawns from the pan into the chopper — include the oil and any browned bits.2. Add the dill, tarragon and mayonnaise and pulse gently and briefly. Make sure the prawns remain fairly chunky — it would be a shame to turn it into a mousse. Spoon the tartare into a bowl, stir in the chopped gherkin and taste to see if it needs more salt or pepper.3. Toast the slices until golden and rub them with the garlic clove: remove the skin and rub the clove well over the toasted slices. Cut neat rounds using a ring cutter or a glass and place a spoonful of prawn tartare on each round. Optionally serve the bites with a small piece of cherry tomato. Enjoy!