Beef fillet with Thai curry
Standard
Serve hot
Fiori Scampi with curry
Easy
Serve hot
Print recipe
Ingredients
- Fiori Scampi all'Aglio e Limone (ref. D22) - 3 pcs.
- Thai Curry (ref. H39) - 50 g
- Brunoise of mixed vegetables (carrot, fennel, zucchini, red pepper, onion) - 20 g
- Peeled scampis - 3 pcs.
- Spring onion (garnish) - 1/2 csp.
- Olive oil - 1/2 tbsp
- Salt and pepper
Preparation
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Ingredients
- Fiori Scampi all'Aglio e Limone (ref. D22) - 3 pcs.
- Thai Curry (ref. H39) - 50 g
- Brunoise of mixed vegetables (carrot, fennel, zucchini, red pepper, onion) - 20 g
- Peeled scampis - 3 pcs.
- Spring onion (garnish) - 1/2 csp.
- Olive oil - 1/2 tbsp
- Salt and pepper
Fiori Scampi with curry
Preparation
Reheat the Fiori Scampi in lightly salted boiling water for 5 minutes and drain. Heat the Thai Curry sauce in a pan or follow the instructions on the packaging.
While the stuffed pasta is heating in water, fry the scampi in a very hot pan with oil and season. Halfway through the cooking of the scampi, add the brunoise of vegetables and pan-fry them to colour a little, season and stop the cooking when the brunoise is still slightly al dente.
Coat the bottom of a hot dish with some sauce. Arrange the stuffed pasta, the brunoise and the scampi nicely on the dish and decorate with the finely chopped spring onions.
Cold line preparation
Let the Fiori Scampi thaw with respect for the rules of hygiene and food safety. This may take some time depending on the quantities.
Pan-fry the scampi and the mix of vegetable brunoise in olive oil and season. It is also possible to prepare it in the oven or steamer, depending on the volumes. Once the scampi and the brunoise cooked, let this cool down in the fridge.
Assemble everything in the cold line. Cover the bottom of a tray with sauce, arrange the cold stuffed pasta over it as well as the scampi and the vegetable brunoise. Garnish with chopped spring onions.