Scorpion fish fillet and a warm salad with small cuttlefish and scampi on a peas puree.
Ingredients
- For the warm salad:
- 250g cuttlefish
- 8 scampi tails
- 100g Orogel extra fine peas
- fish fumet
- 2 sprigs of thyme
- 30g spring onion
- 2 basil leaves
- 60g dried tomatoes
- 80g pearled spelt
- fine salt
- extra virgin olive oil
- For the peas puree:
- 30g Orogel shallot
- 250g Orogel extra fine peas
- fish fumet
- fine salt
- white pepper
- extra virgin olive oil
- For the scorpion fish fillets:
- 2 small scorpion fish fillets
- breadcrumbs
- dehydrated pink peppercorn
- dill
- Sale maldon
Drinks to pair
- White-wine
It goes well with
To Prepare
Warm salad of cuttlefish and scampi: boil in salted water the previously soaked spelt. Blanch the peas and let them cool down in a bowl of ice-cold water. Keep two-thirds aside.
Brown the julienned spring onion in a frying pan, then add cuttlefish , peas, dried tomatoes and spelt. Add the peeled scampi tails and sauté with fish fumet.
Season, to taste with salt and pepper and fresh basil and thyme.
For the peas puree: brown the shallot in a saucepan with extra virgin olive oil, add two-thirds of peas and simmer with the fish fumet. Season with salt and pepper and finish off the cooking.
Blend the mix, adding extra virgin olive oil to have a smooth cream.
For the scorpion fish fillets: fillet the fish, carefully removing the bones. Coat the fillets with a mixture of breadcrumbs, ground pink peppercorns and dill. 6. For the scorpion fish fillets: fillet the fish, carefully removing the bones. Coat the fillets with a mixture of breadcrumbs, ground pink peppercorns and dill.
Heat extra virgin olive oil in a non-stick pan and fry the fish, toasting the skin. Serve the fish fillets in a plate with the warm salad and the peas puree.