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Roasted madras scampi with savoy cabbage and mango chutney

Roasted madras scampi with savoy cabbage, carrot-ginger cream, beurre noisette and mango chutney.

With the products from Chef’s Creation, you are assured of the best foundation for your dishes. With Chef’s Creation, you maintain your own signature and can serve the most delicious dishes in no time. For every season, we develop sous-vide prepared products that contribute to both quality and convenience for the kitchen team. Our chefs have also been working for you for this autumn.

Ingredients

0.12units.itemsbeurre noisette roll
60gcarrot-ginger cream
0.12units.itemsTray of Ghoa cress
100gScampi madras
30gmango chutney
50gsavoy cabbage
1units.itemspappadum garlic-coriander

Preparation

  1. Separate the savoy cabbage leaves and cut out rounds with a cutter.
  2. Briefly blanch the leaves.
  3. Grill the scampi in a grill pan.
  4. Put the carrot-ginger cream in a piping bag and keep warm.
  5. Let the butter melt gently and heat until it starts to brown.
  6. Occasionally run the spoon over the bottom to prevent burning.
  7. Add a few spoonfuls of mango chutney to the beurre noisette.
  8. Arrange the ingredients in a deep plate and garnish with the pappadum and cress.