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Home Gambatartaar op een knoflook crostini

Recipes

I like tartare in almost any form: actually tartare isn't the name of a dish but a method of preparation — according to de dikke van Dale it means finely chopped raw meat or fish. The tartare I'm serving you today isn't really tartare, because the prawns aren't raw. I also took 'finely chopped' a little less literally and, instead of grabbing a knife, used the handy chopper that comes with my new stick blender.

Recipe

Prawn tartare on a garlic crostini

Cooked prawns are coarsely chopped and mixed with dill, tarragon, mayonnaise and gherkin. Served on toasted garlic crostini, they make a festive and easy party snack.

Course	Side dish
Kitchen	Spanish
Servings	8

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Stick blender with chopper attachment
toaster
frying pan
ring cutter or a glass

Ingredients

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

Prawn tartare on a garlic crostini

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!

Cooking mode Prevents your screen from going to sleep

This prawn tartare tastes best if you get the prawns fresh from the fishmonger. Make sure not to cook them for too long, because they'll dry out and you'll lose the lovely juicy bite that makes the tartare so good.

Want to make the tartare ahead of time? That's fine. Keep it covered in the fridge and only toast the bread just before serving so the crostini stay nice and crisp.

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