Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes lately, and this post was inspired by her recipe for ‘Parisian’ scampi with a cream sauce. Since the recipe included Cointreau (which I substituted with Grand Marnier), I thought it would be nice to pair with a fennel salad and orange supremes. The orange and fennel provide a fresh and crunchy counterpart to the velvety scampi in cream sauce. The dish turned out rather nicely. Grazie per l’ispirazione, Silva! Here’s what I did…
250 grams (.55 lb) of peeled and deveined scampi (from about 1 kilogram/2.2 lbs of gross weight; reserve the heads and shells in the freezer to make stock)
2 shallots, minced
2 Tbsp tomato puree or 1 Tbsp tomato paste
130 grams (2/3 cups) rice
salt and freshly ground white pepper
dash of smoked paprika
120 ml (1/2 cup) Grand Marnier
120 ml (1/2 cup) cream
2 Tbsp butter
400 grams cleaned fennel
2 Tbsp extra virgin olive oil
Slice the fennel thinly and put in a bowl. Add grated orange zest.
Foie gras with beetroot and goat cheese sounds like an unlikely flavor combination, but it works really well. When eaten together, it has the great effect that you first taste the beetroot, then the foie gras and finally the goat cheese. The colors of purple, pink, and white look pretty as well.