Ingredients

for 10 servings

• 30 pieces of Mini gratins with asparagus and Parmesan cheese Aviko
• 150 g crème fraîche
• 2-3 tablespoons finely chopped dill
• 2 tablespoons olive oil
• 250 g arugula
• 250 g Dutch or cocktail prawns
• 50 g self-raising flour

Preparation

1. Prepare the gratin according to the instructions on the package.

2. Heat the frying oil to 180°C.

3. Meanwhile, mix the cream with the dill.

4. Heat the olive oil in a frying pan. Add the arugula and allow it to wilt slightly under the heat, stirring constantly.

5. Dry the prawns with a paper towel. Coat the prawns in sifted flour and mix well. Fry in hot oil for 1-2 minutes until crispy. Place the prawns on baking paper and sprinkle with a little salt.

6. Place 3 gratins on each plate. Arrange the rocket on top. Sprinkle with crispy prawns and garnish with dill cream.

Good tip

Try it with Parma ham or pancetta instead of prawns.