Scampi and Cabbage with Wine Sauce
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅜ cup Port wine
- 1 cup dry Red wine
- 3 shallots (finely chopped)
- ¼ cup white wine
- 1 Tbsp Noilly Prat
- 1 cup fish stock
- 0.333 cup double cream
- 1 Tbsp lemon juice
- 5 Savoy cabbage (chopped)
- ¼ cup cream
- Nutmeg
- 4 Scampi (without heads, peeled up to the tails, entrails removed, scored down the back)
- 2 Tbsps rapeseed oil
- 2 Tbsps cold butter (diced)
Preparation steps
1.
Place the Port, red wine and two of the shallots in a pot and bring to the boil. Cook for around 30 minutes.
2.
Place the remaining shallot, the white wine and the Noilly Prat in another pot and simmer until the liquid has almost fully evaporated. Add the fish stock and reduce to around half in about 15 minutes. Stir in the double cream and simmer for around 5 minutes. Sieve and season with lemon juice, salt and ground black pepper and then purée well with a hand blender.
3.
Blanche the cabbage in boiling salt water and drain.
4.
Place the cream in a pot and bring to the boil. Add the cabbage and season with salt, ground black pepper and nutmeg. Bring to the boil, then turn off the hob and keep warm.
5.
Fry the scampi in hot oil for around 5 minutes turning once. Season with salt and ground black pepper.
6.
Return the Port wine sauce to a low heat and gradually whisk in the butter. Season with salt and ground black pepper.
7.
Arrange the scampi on top of the cabbage and drizzle with the white wine sauce and the Port wine sauce.
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