Heinz Beck’s Sedani with red shrimps, smoked aubergine coulis and croutons
Servings: 4
Ingredients:
Red shrimps
- 12 Red shrimps
- Extra virgin olive oil
- Marjoram
- Salt
Sauce
- 50 gr Fennel
- 50 gr Onion
- 50 gr Carrot
- 150 gr Tomatoes
- Parsley, fresh leaves
- Basil, fresh leaves
- 1 clove Garlic
- Extra virgin olive oil
- 12 Red shrimps heads
- White wine
- 1 Star anise
Purèe of smoked aubergine
- 2 Aubergine
- Extra virgin olive oil
Crumbs of bread
- 20 gr Onion
- 1 clove Garlic
- 5 gr Anchovies
- 2 gr Capers
- Chilli peppers
- 1/2 tablespoon Tomato puree
- 120 ml White wine
- 80 gr Toasted bread
Candied orange
- 1 Orange peel
- 50 gr Water
- 50 gr Sugar
Pasta
- 240 gr Sedani, num. 61
Garnishment
- 150 gr Marjoram leaves
Instructions:
-
Red shrimps: Shell the red shrimps and cut in half. Marinade in extra virgin olive oil, salt and marjoram for about 1 hour.
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Sauce: Brown fennel, onion, carrot, tomatoes and garlic in a pan with extra virgin olive oil. Add star anise, parsley, basil and red shrimps heads, washed thoroughly. Drizzle with white wine and cover with ice. Simmer for about 1 hour. Sieve and reduce by almost half.
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Purèe of smoked aubergine: Wash aubergines well. Grill them entirely, taking care to turn often. Once cooked, remove the skin. Blend the flesh and season with salt and extra virgin olive oil.
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Crumbs of bread: Brown onion, garlic, anchovies and chopped capers. Add chill peppers and tomato puree. Drizzle with white wine and reduce. Add croutons. Stir and dry in the oven at 80°C (176F) for 2 hours. Put in a food processor and blend well.
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Candied orange: Blanch the orange peel twice in water. Add water and sugar until you get a syrup and then add the orange peel and let simmer. Once ready, keep aside until the time of service.
Notes:
How to prepare: Cook the Sedani until al dente. Pour the sauce into a frying pan, then add the pasta. Season with salt, if needed. Add the red shrimps at the very end. In the centre of the plate, put the purée of smoked aubergines and lay the Sedani on the top. Sprinkle with breadcrumbs and garnish with marjoram leaves and candied orange.