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Scampi "Adria"

4 servings

Ingredients

• 200 g scampi (peeled, deveined)
• 40 g butter (melted)
• Celery root (nach Bedarf)
• Carrots (nach Bedarf)
• Leek (nach Bedarf)
• Onion (nach Bedarf)
• Cognac (nach Bedarf)
• 0.06 L White wine
• Flour (nach Bedarf)
• broth or water (nach Bedarf)
• 0.12 L whipped cream
• Dill (finely chopped) (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Capers (nach Bedarf)
• anchovy fillets (nach Bedarf)
• 1 Stk Egg (hard boiled)
• Boiled potatoes (nach Bedarf)

Instructions

1. Shell scampi, clean from intestines, season with salt and pepper.
2. Cut celery, carrots, leek, and onion into fine strips and sauté together with the scampi in melted butter.
3. Flambe with a splash of cognac, then add white wine.
4. Dust lightly with flour and add enough stock or water to create a creamy sauce.
5. Braise the scampi in it until tender.
6. Before serving, stir in whipped cream and finely chopped dill, season with salt, lemon juice, and Worcestershire sauce, and arrange.
7. Finely chop capers, anchovy fillets, and hard-boiled egg and sprinkle over.
8. Serve with boiled potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.