Summary

Ingredients

• 100 g scampi
• 1 teaspoon sesame seeds
• 1 shallot (s)
• 1 tablespoon butter
• 200 ml white wine (Riesling), dry or white wine your choice
• 0.5 ½ bunch cress (brook or watercress)
• 0.5 ½ cup vegetable broth
• 200 g cream
• 1 tablespoon potato (s), raw, grated
• salt and pepper

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Instructions

1. Preheat the oven to 120 ° C.
2. Peel, clean and cut the scampi into small cubes. Season with salt and pepper and mix with sesame seeds. Divide into two large, ovenproof glasses and cook in the hot oven for 10 minutes.
3. Peel the shallot, cut into fine cubes and sauté in the butter. Deglaze with the Riesling and let it boil down. Sort the cress, wash and shake dry. Add the stock, the cream and the grated potato to the shallots, bring to the boil and season with salt and pepper. Add the cress and finely puree the soup with the hand blender. Strain through a sieve if necessary.
4. Pour the cress soup onto the cooked scampi and serve in the glasses. Be careful - the glasses are very hot.
5. As an alternative, I replaced the scampi with salmon and the cress with dill. Also a delicious variant.