Ingredients
For the Marie Rose Sauce:
100ml grape-seed oil.
50ml olive oil.
1 egg yolk.
1 garlic clove, crushed and ground.
1 tsp Dijon mustard.
1 tbsp tomato paste.
Few dashes Tabasco.
Dash cognac.
Juice of 1 lemon
50ml olive oil.
1 egg yolk.
1 garlic clove, crushed and ground.
1 tsp Dijon mustard.
1 tbsp tomato paste.
Few dashes Tabasco.
Dash cognac.
Juice of 1 lemon
Method
Cook the scampi for 5 minutes in boiling court-bouillon, plunge into iced water, and chill.
Remove the scampi heads, half and clean tails.
Remove the scampi heads, half and clean tails.
To prepare the sauce:
Whisk together Dijon, garlic and egg yolk.
Whisk in oils, to form emulsion.
Whisk in tomato paste, cognac, and Tabasco.
Season with white pepper, salt and lemon juice.
Whisk in oils, to form emulsion.
Whisk in tomato paste, cognac, and Tabasco.
Season with white pepper, salt and lemon juice.
Serve scampi tails with Marie – Rose sauce and baby cos.
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