Ingredients for 2 people
10 shelled scampi, 1 lobster cooked in stock, 150g cauliflower rice or basmati rice, 150ml fresh cream, 30g parmesan, 50ml white wine, 50ml fish stock, butter, salt and pepper.
Cook the rice and set aside. Fry the scampi in a little butter and add the shelled lobster to warm it up. Start on high heat and then reduce the heat. Be careful to let the scampi take on a little colour but do not burn the butter. Turn the lobster pieces regularly. Place the scampi and lobster in a plate in the oven to keep them warm. Deglaze the pan with the white wine and the fish stock. Add the finely grated parmesan and then the cream. Season with pepper and a pinch of salt. Simmer the sauce until it thickens. Divide the sauce between two plates. Turn the plate between your hands to distribute the sauce evenly over the plate. Heat the rice and place it in a ramekin and press it down. Turn the ramekin over in the centre of a plate and carefully pick it up and place it in the centre of the plate with the sauce. Place the scampi and lobster pieces around the rice. Sprinkle with very finely grated parmesan and put under the grill for a few minutes to give the sauce a nice golden colour. This dish is beautiful, very easy to prepare and perfect for special occasions. You can of course use other fish ; monkfish, salmon, scallops… You can also garnish the dish with shrimp juste before serving.
Recipe inspired by a dish from the restaurant "Al Piccolo Mondo".
Recette inspirée d’un plat du restaurant « Al Piccolo Mondo ».
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