Roasted south island scampi with kumara gnocchi, parsnip puree, crispy ham & caviar, bisque butter sauce.
Mark Southon, executive chef of The Foodstore shares this very special scampi recipe. Photo by Kieran Scott.
12x tooth picks
-Pull the tails off the scampi, and shell them down to the end but leave the tail flap on as garnish.
-Trim the ends and skewer with tooth pick through the center of the scampi so it holds a nice and straight shape.
-Pan fry in a hot pan with a little olive oil until nicely colored then flip over onto other side, season with salt and lemon. should only take 1-2 mins total.
Peel the parsnips and cut them into small pieces but remember to take the cores out. Boil them in the cream and milk until soft, strain and blend with the butter, add some of the cooling liquor to get the required consistency, silky and smooth, pass & season.
Scampi shells & heads
1/2 celery stick
1x bay leaf
1x star anise
5g coriander seeds
5g fennel seeds
5g cardamon seeds
Make a scampi stock with the shells and veg by adding everything into a pot & simmering for 2 hours. Strain & reduce until you are left with a concentrated stock & pass through a fine sieve.
Scampi butter sauce:
100ml reduced stock
20g butter (cold & diced)
-Heat reduced stock, add cream.
-Bring to boil and whisk in the butter.
-Season with salt & lemon.
-Keep warm & add some caviar last minute.
500g kumara diced
1x egg yolk
1x smashed garlic clove
salt & pepper
-Steam kumara until soft & cooked, pass through a fine sieve.
- Add the flour, then egg then pecorino cheese. season with salt & pepper.
- Kneed dough on floured surface until it becomes a smooth dough ball.
- Cut into quarters and roll into a sausage shape (1.5 - 2cm thick)
- Cut into small square (2cm) , and cook in simmering salted water for a few mins until they float to the surface, scoop out & place on an oiled tray, and cool in the fridge.
- Once cold & firm ,heat some oil in a frying pan, and colour the gnocchi on both sides on a medium heat then add the garlic and a nob of butter, some chopped rosemary & salt, toss until all the gnocchi is coated & serve immediately.
Semi dried cherry tomatoes
Baby coriander & coriander flowers
Dried shards of sunka ham (from Salash delicatessen)
Lot8 citrus oil
-Swipe the parsnip puree on the plate.
-Place around 5x kumara gnocchi and around 3x scampi tails over the kumara,
-Lay semi dried tomatoes & ham shards around.
-To finish the sauce add the caviar and drizzle around the plate, garnish with baby coriander flowers & shoots, and lot 8 citrus oil.
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