Finn-Erik Cooks - Scampi & Aquavit Salad

Recipe below video

Scampi & Aquavit Salad

500 gram fresh scampi
Aquavit
Fresh salad leaves
1 Jerusalem artichoke
1 dl Quinoa
2 dl chicken stock
1 Yellow beet
1 Turnip
1 stick of Rhubarb
1 broccolini (or regular broccoli)
Wasabi peas
Shaved coconut

​Peel the Jerusalem artichoke. Use a mandolin or a sharp knife and make thin chips. Cover in olive oil, salt and pepper and heat in oven at 200 degree Celsius until golden brown. Cook 1 part quinoa in 2 parts chicken stock. Should take about 15-20 minutes, so set your pace thereby. Slice the yellow beet using the mandolin.
Sprikle olive oil, salt and pepper on the broccolini and use the grill function in your oven. You want them slightly burned. Slice rhubarb using the mandolin.
Fry the scampi in a hot pan with some oil. Add some Aquavit and flambé. Drizzle on some salt and pepper. Plate the salad starting with the leaves. Finish with the scampi. Enjoy!