Seafood

Cabbage with scampi and Voghiera black garlic

5j recipe

Recipe by Chef Sauro Bison

Cabbage with scampi and Voghiera black garlic
5j recipe
ingredients
  • Romanesco cabbage
  • Cauliflower
  • Purple cauliflower
  • Brussels sprouts
  • Broccoletti
  • Marentia Seawater
preparation

Cook the vegetables until al dente in a 50/50 ratio of fresh water and seawater. Submerge the vegetables in an ice bath to set the colours and textures.

ingredients
  • Scotland Porcupine Scampi
preparation

For rapid cooking, poach the Porcupine Scampi in a boiling court-bouillon at 68° C for 2 minutes.

ingredients
  • Marentia Seawater
  • Cream of Nero di Voghiera fermented garlic
  • Sosa Xanthan gum
  • Cold Sosa Gelcrem
preparation

Homogenise the Nero di Voghiera garlic in a blender by adding vegetable broth, salted butter and extra-virgin olive oil. Adjust the salt with Marentia seawater. Add structure with Lecite, Xantana and Sosa Gelcrem Freddo.

details

The mixture can be frozen. Shelf-life at -18° C is 12 months. Once thawed, the product should be kept at +2 to +4° C and consumed within 7 days.

Assembly and finishing

Warm the scampi and vegetables, season with extra-virgin olive oil and Halen Môn fleur de sel. Use a brush to spread the black garlic cream then arrange the scampi and vegetables as desired.