Peel 5 scampi's pp. Bring 250 ml fish stock to the boil, with the juice of 3 oranges, the juice of 1/2 lemon, 100 ml dessert wine and the shells of the scampi. Reduce till 1/3 is left. Add 100 ml cream and reduce to a thick sauce. Taste and add salt&pepper.
Remove the rind and pith of an orange then take out the segments by carefully cutting along the membranes (pelé a vif).
Cut 2 carrots, 1 cellery stick, 5 cm of a cucumber and 50 gr celeriac in a julienne.
Wash 50 gr beansprouts.
Blanche the carrot and celeriac for 2 mins, they should stay crispy.
Then stir fry all veggies, stir fry the beansprouts separately and fry the scampi's.
Serve as shown.
(Recipe Didier Bolle)
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