POACHED NEW ZEALAND SCAMPI WITH BREAD SAUCE & RICE VINEGAR JUS by Tetsuya Wakuda

Ingredients:

4 New Zealand scampi
¼ red capsicum 
¼ green capsicum 
¼ yellow capsicum 
2 tsp bruniose eschallot
4 tsp chopped parsley 
1 Chinese sausage
½ bunch chives cut into batons
4 tbsp bread sauce
4 tbsp veal sauce

Bread Sauce

½ loaf white bread (crust removed)
½ tsp finely chopped thyme 
½ tsp minced garlic 
50mls grapeseed oil 
20mls extra virgin olive oil

Veal Sauce

4 tbsp veal jus
½ tsp red wine vinegar 
½ tsp port
¼ tsp walnut oil

Method:

1. Cook Chinese sausage on a low heat for 1 hr, turning every few minutes to make sure it doesn’t burn. After cooking, leave the sausage to cool at room temperature. After it has cooled chop into a fine juillienne.
2. For the veal sauce, bring veal jus to the boil add in red wine vinegar and port. Taste and adjust seasoning if needed. Add walnut oil just before serving. For the New Zealand scampi remove the head and shell. Then cut the scampi almost in half from the underside.
3. Cut capsicums into bruniose and mix with eschallot, parsley and Chinese sausage. Season to taste.
4. For the bread sauce, in a thermomix or blender, quickly blend bread with garlic and thyme. Blend in grapeseed oil then olive oil. Season with salt and pepper. Your bread sauce should be light and airy. Do not blend for too long or it will become heavy.
5. Poach New Zealand scampi on a low heat in white sesame oil seasoned with Himalayan pink salt and fresh cracked pepper. The scampi should just change colour when it is ready to serve. If it goes white you have gone too far.
6. Arrange bread sauce in the centre of the plate. Place the capsicum mix on top then the scampi. Lightly sauce the scampi with veal jus and garnish with chive batons.