fill some chopped scampi, fry in olive oil, wrap in tin foil and cook in the kitchen stove. Poach the rest of the scampi in a white wine broth, season with salt and pepper.
Sauté the washed Vogerlsalat in olive oil and an unpeeled clove of garlic and season. Quarter the mini corn cobs lengthwise, blanch in salted water, drain and toss in butter, salt and pepper.
For the sauce, sauté the quartered mushrooms and diced shallots in olive oil, deglaze with white wine and clear soup, add whipping cream and refine with herbs of salt, pepper, Provence, chopped herbs and whipped cream.
Arrange everything on a flat plate and garnish with pieces of toast toasted in butter.
Our wine expert recommends a 98 Pinot Bianco, white, Elena Walch, from South Tyrol (Alto Adege) / Italy.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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