Scampi in a glass with Riesling – cress soup

Ingredients for 2 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 120°C. Peel and clean the scampi, and cut into small cubes. Season with salt and pepper and toss with sesame seeds. Divide the mixture between two large, ovenproof jars and cook in the hot oven for 10 minutes. Peel the shallot, finely dice it, and sauté it in the butter. Deglaze with the Riesling and reduce. Sort the cress, wash it, and shake it dry. Add the broth, cream, and grated potato to the shallots, bring to a boil, and season with salt and pepper. Add the cress and puree the soup with a hand blender until smooth. Strain the soup through a sieve if necessary. Pour the cress soup over the cooked scampi and serve in the jars. Caution—the jars will be very hot. As an alternative, I once substituted salmon for the scampi and dill for the cress. Another delicious variation.