Salted Pan Brioche Appetizer with Scampi
Ingredients
- 1 pan brioche, to be portioned into approximately 8x8 cm pieces
- 4 treated scampi (frozen or stored in freezer for at least 96 hours)
- 1 beefsteak tomato
- 1 garlic clove
- 1 lime
- 40g stracciatella cheese
- Butter, as needed
- Basil, as needed
- Maldon salt, as needed
- Extra virgin olive oil, as needed
- Chive-infused oil
- Edible herbs and flowers (lemon thyme, bellflowers, yarrow, chive flowers, nasturtium)
Preparation
Cut the beefsteak tomato into small dice and season it with Maldon salt, extra virgin olive oil, a garlic clove in its skin, and some torn basil leaves, then let it marinate for at least one hour.
Clean the scampi by removing the head and shell, make an incision along the top to remove the intestine, and season with Maldon salt flakes and lime zest.
Portion the pan brioche and toast it in a pan with a knob of butter until golden on all sides.
Stuff the toasted pan brioche with the seasoned scampi at the base, add the marinated tomato dice, stracciatella cheese, drizzle with chive-infused oil, and decorate with edible herbs and flowers.
Tips
To make chive-infused oil, blend 150g seed oil with 50g chives and a pinch of salt, heat to 65°C, then strain through a cold cloth into a container.
