Scampi with Orange, Cream, and Fennel

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 … Continue reading Scampi with Orange, Cream, and Fennel

Langoustine Tartare with Mandarin and Bottarga

One of the best dinners we’ve had so far this year was at La Madia in Sicily. One of the dishes there was Battutino di gambero rosso, maionese di bottarga di tonno e olio al mandarino.

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The dish at La Madia

This is what I wrote in my review: “Carpaccio of prawns, flattened into a perfect disc, served with a bottarga mayonnaise and mandarin olive oil. It was suggested to spread out the ‘mayo’, which we did, and it was a great combination with the prawns and didn’t overpower them. Great balance of flavors, although I may have liked a slightly ‘fresher’  taste.”

The type of prawns used in this dish is not available fresh in the Netherlands, but I love raw langoustines (scampi) that are locally caught. When I saw fresh langoustines at the market, I decided to create a dish that was inspired by the combination of flavors at La Madia. The result was an appetizer of langoustine tartare with mandarin zest infused olive oil, mandarin juice, bottarga, and mandarin. It was very nice as a small appetizer (amuse bouche). The flavors worked very well together, and I liked that it was ‘fresher’ than the dish at La Madia. The dried bottarga was not as smooth as the bottarga mayo at La Madia, but it was nice all the same. Continue reading “Langoustine Tartare with Mandarin and Bottarga”