Scampi with pine mushrooms and potatoes
Scampi with pine mushrooms and potatoes
Recipe by Emmanuel Stroobant
12 scampi
Olive oil
1 onion, finely chopped
3 tablespoons finely chopped garlic
1 leek, finely chopped
1 bulb fennel, diced
2 vine-ripened tomatoes, blanched, peeled, seeded and diced
50ml olive oil
50g eschallot, finely chopped
300g pine mushrooms, wiped with damp paper towel, cut into 2cm
pieces
70ml white port
50ml cream
50g cold butter, diced
1 tablespoon lemon juice
50ml walnut oil
3 large potatoes
Sea salt and pepper, to taste
2 tablespoons finely chopped chives
Turned potatoes
16 baby potatoes
60g butter
3 tablespoon finely chopped chives
1. For the turned potatoes, using a small turning knife or
paring knife turn the potato into a barrel shape to obtain 7 sides.
Blanch the potatoes in boiling water until soft. When ready to
serve, melt butter in a saucepan, add potatoes in batches, toss in
the melted butter and add chives.
2. Shell and devein scampi; reserve heads and shells.
3. Cook scampi heads and shells, onion, garlic, leek and fennel in
an oiled frying pan until vegetable are softened. Add half the
tomato and add enough water to just cover. Bring to the boil and
simmer for 45 minutes. Strain stock through a fine sieve placed
over a clean saucepan and simmer for further 15 minutes.
4. Heat 1 tablespoon of oil in a frying pan, cook shallots and
mushrooms until beginning to soften; add 125ml water and bring to
the boil. Strain mushrooms over a bowl to collect the juice.
5. Place port in a saucepan and simmer until reduced to a syrup.
Add 150ml scampi stock and 150ml mushroom juice. Bring to a boil
and reduce for 2 minutes, season to taste. Add 2 tablespoons cream
and bring to a boil. Gradually whisk in 30g diced cold butter and
lemon juice until emulsified. Add half the walnut oil and blend
with a hand stick blender.
6. Peel the potatoes and juice through a juicer. Line a sieve with
a double layer of muslin; place over a bowl and strain potato
juice. Heat a non-stick frying pan to medium heat. Pour in the
potato juice to create a thin layer. Cook for a minute until the
water has evaporated. Season with salt.
7. Heat remaining 20g diced butter in a large frying pan, cook
mushrooms over high heat until golden. Remove from heat and add
some chives.
8. Cook scampi in batches in a large oiled non-stick frying pan for
30 seconds, drizzle with remaining walnut oil, if over cooked the
scampi will go mushy.
9. Combine the remaining tomato with 1 tablespoon olive oil, 2
teaspoons chopped chives, 2 teaspoons of remaining scampi
stock.
10. Arrange the mushrooms in the centre of each hot serving plate.
Add 3 scampi and 4 turned potatoes around each plate, drizzle sauce
over scampi and top mushrooms with potato tuille. Drizzle plate
with tomato mixture and serve immediately
