INGREDIents (serves four)

  • 36 scampi, peeled and cleaned
    (size 21/25)
  • 5 cl olive oil
  • 2 heads fennel, cut into thin slices
  • 2 tomatoes, peeled
  • 1 dl Chimay Gold
  • pepper and fine sea salt
  • 100 g Grand Chimay cheese
  • 2 dl tomato sauce (see below)
  • fresh dill sprigs

For the sauce :

  • 1 shallot, finely chopped
  • 4 tomatoes, cut into cubes
  • 50 g butter
  • 4 dl chicken stock
  • 2 dl Chimay Gold
  • 100 g tomato purée
  • 1 dl tomato ketchup
  • 2 tomatoes, peeled, seeds removed and finely diced (brunoise)
  • freshly chopped parsley
  • pepper and fine sea salt

Preparation

  1. Briefly fry the scampi in the olive oil.
    Remove from the pan and keep warm.
  2. In the same pan, fry the fennel and then add
    the Chimay Gold. Braise until soft. Cut the
    tomato into thin slices and add to the fennel.
    Season to taste with pepper and sea salt.
  3. Cut the Grand Chimay cheese into equal cubes
    and heat up the tomato sauce until lukewarm.

For the sauce :

  • Fry the shallot in the butter until
    translucent. Add the tomatoes and cook for
    a short time. Pour in the stock and the
    Chimay Gold and allow to thicken.
  • Finish with the tomato purée and ketchup
    and blend until smooth. Pass through a fine
    sieve. Add salt and pepper to taste.
  • Finally, stir in the peeled tomato cubes and
    parsley.

To serve

Arrange the braised fennel and tomato mixture on the plates. Then arrange nine scampi on each plate. Garnish with a few cubes of cheese, drops of tomato sauce and sprigs of dill.