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

  1. Bring the fish stock to the boil in a pan with the star anise and lemongrass.
  2. Remove star anise and lemongrass relatively quickly conform the desired taste and season the stock if necessary.
  3. Set aside the star anise for decoration of the plate.
  4. Heat the fiori in lightly salted boiling water for 5 min. and let drain carefully.
  5. Blanch the julienne, white onion and soya in the fish stock for 1 min.
  6. Pour the stock into a warm deep plate, arrange nicely the ravioli and vegetables and garnish with lime, star anise and spring onions.
Print recipe

You need these products

Fiori Scampi al'Aglio e Limone

Discover more recipes