Potatoes stuffed in a white wine velvet sauce with scampi

Ingredients for 4 servings:

• 1 onion(s), finely diced
• 1 red chili pepper(s), halved lengthwise, cut crosswise into fine rings
• 16 scampi, without shell
• 1 tbsp olive oil
• Salt
• Cayenne pepper
• 20 g butter
• 2 tbsp flour
• 250 ml dry white wine
• 800 ml stock (lobster stock)
• 200 ml cream, reduced to half
• Sugar
• 1 bell pepper(s), red, halved, pitted
• 4 waxy potatoes, 200g each
• 1 bunch chervil, finely chopped except for a few leaves
• 2 tbsp cheese (Pecorino), grated; alternatively: Parmesan

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

time-consuming, but terrific!

Boil the potatoes in salted water until tender, let cool slightly, halve lengthwise, and scoop out some of the flesh with a teaspoon. Heat the oil in a shallow pan and fry the scampi for 1 minute on each side over high heat. Season with salt and cayenne pepper, remove, and halve lengthwise. For the filling, slice 12 scampi halves crosswise. Melt the butter in the scampi fat and sauté the diced onion over low heat for 10 minutes until lightly browned. Dust with flour and sweat lightly. Deglaze with the wine and lobster stock, bring to a boil once, and simmer uncovered over low heat for 30 minutes, stirring occasionally. Stir the reduced cream into the sauce. Strain the sauce through a fine sieve into a saucepan, season with chili strips, salt, cayenne pepper, and a good pinch of sugar. Place the pepper halves skin-side up on a baking tray and grill in the preheated grill on the 3rd rack from the bottom for 12 minutes until blackened and blistered. Place the vegetable halves in a freezer bag, seal the bag, and let cool for about 10 minutes. The peppers can then be easily skinned. Cut them into small diamond-shaped pieces. Place the potato halves on a baking tray. Mix half of the pepper pieces with the sliced ​​shrimp and the sliced ​​chervil, and spread the mixture over the hollowed-out potato halves. Then spoon 1-2 tablespoons of sauce over each potato and sprinkle with cheese. Add the halved shrimp and the remaining pepper pieces to the sauce, scatter the sauce around the potatoes, and grill the whole thing in a preheated oven at 200°C for about 7-10 minutes. Garnish with the chervil leaves and serve. Serve with fish, such as sea bream.