Fiori waterzooi with scampis

• Fiori Scampi all’Aglio e Limone (D22) – 3 to 5 pcs
• Carrot julienne – 35 g
• Celery julienne – 25 g
• Leek julienne – 25 g
• Defatted fish broth – 250 ml
• White roux – 1 tsp
• Chervil – leaves for garnish
• Cream – 5 cl
• Salt and Pepper
• Nutmeg

1. Heat the fish stock over low heat. When the stock is hot, thicken it with the roux. Bring the stock to a boil and remove from the heat.
2. Blanch the julienne and add to the sauce.
3. Heat the ravioli in lightly boiling salted water for 5 minutes and drain.
4. Heat the sauce if necessary and add the cream. Check seasoning and binding.
5. Spoon the sauce and garnish into a warm soup dish and arrange the ravioli on top, garnish with chervil leaves.

Tip
For a main course, we recommend adding an extra piece of fish.