Fiori Scampi in an Asian bouillon
Fiori Scampi in an Asian bouillon
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 tsp
- Soy sprouts – 20 gr
- Chinese Badiane (star anise) – 3 pcs
- Crushed lemongrass – 1 pc
- Lime – ¼ pc
Preparation
- Bring the fish stock to the boil in a pan with the star anise and lemongrass.
- Remove star anise and lemongrass relatively quickly conform the desired taste and season the stock if necessary.
- Set aside the star anise for decoration of the plate.
- Heat the fiori in lightly salted boiling water for 5 min. and let 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.