Fiori scampi al finocchietto
Easy
Serve hot
Fiori Scampi in an Asian bouillon
Standard
Serve hot
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Ingredients
- Fiori Scampi all’Aglio e Limone (ref. D22) - 3 pcs.
- Alcohol-free fish fumet - 150 ml
- Blanched carrot (julienne) - 25 gr
- Blanched celery (julienne) - 25 gr
- Blanched mange-tout (cut in 2) - 6 pcs.
- White onion cut in thin half rings - 1 ring
- Finely chopped spring onion - 1 csp.
- Soy sprouts - 20 gr
- Chinese Badiane (star anise) - 3 pcs.
- Lemongrass (crushed) -1 pc.
- Lime - 1/4 pc.
Preparation
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Ingredients
- Fiori Scampi all’Aglio e Limone (ref. D22) - 3 pcs.
- Alcohol-free fish fumet - 150 ml
- Blanched carrot (julienne) - 25 gr
- Blanched celery (julienne) - 25 gr
- Blanched mange-tout (cut in 2) - 6 pcs.
- White onion cut in thin half rings - 1 ring
- Finely chopped spring onion - 1 csp.
- Soy sprouts - 20 gr
- Chinese Badiane (star anise) - 3 pcs.
- Lemongrass (crushed) -1 pc.
- Lime - 1/4 pc.
Fiori Scampi in an Asian bouillon
Preparation
Bring the fish stock to the boil in a pan together with the star anise and lemongrass. Remove star anise and lemongrass relatively quickly conform the desired taste and season the stock if necessary. Set the star anise aside for decoration of the plate.
Heat the fiori in lightly salted boiling water for 5 min. and drain carefully.
Blanch the julienne, white onion and soya in the fish stock for 1 min.
Pour the stock into a warm deep plate, arrange nicely the ravioli and vegetables and garnish with lime, star anise and spring onions.