Scampi with anchovy butter, roasted garlic cream, scampi roe and pickled cabbage

Scampi with anchovy butter, roasted garlic cream, scampi roe and pickled cabbage

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

I think this recipe is a testament to how far I have come as a cook over the past few years. I look back and think how crazy it is that I am now able to create dishes like this one. In this recipe, I have used very simple ingredients, but have gone out of my way to extract flavours from each individual ingredient in a very refined way, again inspired by my Italian heritage.

Ingredients

Quantity Ingredient
1 garlic bulb
1 tablespoon grape seed oil, plus extra for frying
4 scampi
125ml cream
60g anchovy fillets
80g salted butter, cubed
100g pearl barley
60ml extra-virgin olive oil
100ml white vinegar
80g caster sugar
100g red cabbage, finely chopped
baby basil, (or any other micro herb) to garnish
fennel seeds, to garnish

Method

  1. Preheat the oven to 180°C.
  2. Drizzle the garlic with grape seed oil, wrap it in foil and place it in the oven to roast until soft, about 30 minutes.
  3. Meanwhile, prepare the scampi. Slice the scampi in half lengthways and remove the heads (reserve these for later). Reserve the roe for garnish.
  4. Remove the garlic from the oven and peel the cloves. Process the roasted garlic cloves and the cream in a food processor until smooth and combined. Season and set aside.
  5. Process the anchovy fillets and butter in a food processor until smooth and well combined. Set aside.
  6. Place the pearl barley in a saucepan, cover with water and set over a high heat. Bring to the boil, reduce the heat and allow to simmer until the barley is cooked, about 25 minutes. Remove from the heat and drain.
  7. Spread the cooked barley on a baking tray and place in the oven to dry, about 10 minutes.
  8. Heat the olive oil in a frying pan, add the scampi heads and fry over a low–medium heat for about 10–15 minutes to get a beautiful infused scampi oil. Strain, discarding the heads, and set aside.
  9. Meanwhile, mix the vinegar, sugar and 50 ml of water in a saucepan and bring to the boil over a high heat. Place the cabbage in a bowl, pour over the boiling liquid and set aside to pickle.
  10. Pour grape seed oil into a small saucepan until it’s one-third full, and set over a high heat until the oil reaches 180°C. Test the oil by throwing in a breadcrumb – when it turns golden straight away, the oil is ready. Add the dried, cooked barley in batches and fry until golden. Remove from the oil using a slotted spoon and set aside on paper towel.
  11. Place the anchovy butter in a frying pan and set over a medium heat. Fry the scampi halves in the pan, basting with the butter until cooked through, about 1 minute.
  12. To serve, sprinkle plates with the fried barley. Add 2 scampi halves to each plate. Add some garlic cream and drizzle with infused oil. Drain the pickled cabbage and scatter over the plates. Season and garnish with sweet baby basil, fennel seeds and scampi roe.

Note:

  • Scampi are delicate and creamy shellfish that are smaller than a crayfish and larger than a prawn. You can substitute prawns for scampi, but you will find prawns aren’t as creamy.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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