Scampi Sweets on Noilly Prat Sauce with Saffron Threads

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

For the filling:

For the sauce:


Remove shrimp from shell and clean, remove intestines. Cut 2-3 scampi in half and set aside. Chop remaining scampi very finely. Chop shallot and garlic and steam until soft.

Then mix into the farce with the chopped herbs and the blanched spinach leaves. Add the egg yolks and season with salt and pepper.

Make pasta dough and knead. Wrap in plastic wrap and place in the refrigerator for 30 minutes before further processing. Then prepare into plates and cut into 10 to 15 cm length (width a little less). Fry the half scampi very briefly in olive oil, rub them dry, place them on top of each other and cover them with the farce. Then roll them up in a pasta sheet (give like a so called.

pop) and stick together. Tie the ends with a blanched chive stalk.

For the sauce, finely chop a shallot, sauté in oil and extinguish with the wine. Reduce the wine almost completely and then add the fish stock. Also add the Noilly Prat, which has been reduced separately by about half, and reduce everything together again by a good 1/4. In the meantime, add the whipped cream and saffron threads and simmer everything together a little bit on low heat. Add ice-cold butter and season with salt and freshly ground pepper.

Steep the scampi sweets in lightly salted water for 6 minutes. Now arrange on the sauce level.

Our tip: As an alternative to fris

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