[Music]
hi foodtube I’m bar departs fishtails
welcome to ears okay in the south part
of the Netherlands and I’m standing here
at this beautiful spot beautiful scenery
and we’re going to make a classic
seafood dish which will be homemade
scampi and chips so we start with our
seafood hero today which are the scum
peas well actually it comes from Italy
the name comes from Italy where’s Campo
is one single language team and scampi
are more and we are used to name it like
scampi today but this is the original
version and they live in the colder
waters of Scotland iceland norway and
you can find them easily sustainable
certified at least sustainable and they
have a bit of sweet taste it’s really
delicious it’s awesome so the first step
I’m going to take is take off the tail
and peel them you first take the tail
off then this part I press on it so you
brake the downside of the shell then we
open it you press on the tail side right
here and you easily carefully take out
the tail okay here you see this grip you
hold it and it comes out easily you
don’t want to have this into your shrimp
Prohm in this case language see because
this will to give a bitter taste at the
end okay so here we have the head and
the claws I’m going to keep them for a
nice stock or a nice sauce and now the
next step we’re going to make homemade
chips because this is comfy and chips so
I have some potatoes here find the right
fun to make chips like a merest pop it
would be a perfect one and actually I’m
going to cut them with the skin on and I
cut like these like nice little yellow
moons
so we bought them for six minutes with a
bit of salt okay
homemade tartar sauce mayonnaise got
like two three tablespoons right here
so on every tablespoon of mayonnaise I
use like one gherkin not too small
because I like to have it a bit rustic
this Tatar sauce one teaspoon of Dijon
mustard so I add this to the mayonnaise
some capers so I cut them into smaller
pieces
Eadie’s shallot next step the green
herbs some parsley and tarragon tarragon
really goes really well with seafood
especially also deep fried seafood some
pepper bit of lemon juice some salt so
to finish off the tartare I have a
hard-boiled egg cut it in half take a
sieve and I press on it like this what
you see is the egg is really getting
really fine and this is what we add to
the tartar sauce and now I give it a mix
so the potatoes have been boiling for
six minutes and it’s scooped imide and
I’m going to heat oil vegetable oil up
till 180 degrees Celsius which is around
350 Fahrenheit so now we make the better
and we want to have the better light and
crunchy so I first add like 220 grams of
flour 2 teaspoons of baking powder pinch
of salt sparkling water and why we add
sparkling water we want to have bubbles
because bubbles make the better light
and another thing which what would make
the better light is that you have it in
the fridge for like half an hour because
the cooler a better is the more light
the end result will be so actually on
220 grams flour use like 250 mils
approximately of liquid and my little
trick for a batteries I use little bit
of honey gives a nice color to the
better so the water is really rising
right now we need to be careful okay so
we add the chips into the oil
so we deep fry them until beautifully
crispy and golden brown
[Music]
let me have a check beautifully that
live golden brown super delicious they
look awesome add them on my piece of
kitchen paper so the chips are ready we
go to our final step langoustines we’re
going to deep fry it I have these
through to better get rid of the excess
better add it into the pan this is
amazing guys
almost ready I give them no more than
three maybe four minutes because I want
to have them like caramelized golden
brown from the outside which is crunchy
and crispy I want to keep them smooth
and tender from the inside yes this is
beautiful golden brown and crunchy it’s
a bit of salt bitter so them both so the
chips and scumpii and now it’s time to
play it up so I’ve cut a nice beautiful
square of fat free paper and I’m going
to add the nice golden brown scumpii
some nice chips here it’s a nice piece
of lemon a bit of the beautiful Qatar
sauce and now I finish it off with some
homemade ketchup and if you want to know
how to make your homemade kitchen click
on the link at the end of this video it
was race against the water time for a
taste
come P langoustines and homemade tartar
sauce wow it’s really sweet really
crunchy as you can hear it’s delicious
have a little piece of my chips mmm
amazing thank you for watching if you
want to see more delicious seafood
recipes please head over to my channel
Bartz fish tails where I travel the
world to cook fish and live together
with the most fantastic fishing
communities sustainable if you have any
questions leave them down in the box
below if you liked this video give her
your thumbs up and hope to see you soon
bye bye
you
hi foodtube I’m bar departs fishtails
welcome to ears okay in the south part
of the Netherlands and I’m standing here
at this beautiful spot beautiful scenery
and we’re going to make a classic
seafood dish which will be homemade
scampi and chips so we start with our
seafood hero today which are the scum
peas well actually it comes from Italy
the name comes from Italy where’s Campo
is one single language team and scampi
are more and we are used to name it like
scampi today but this is the original
version and they live in the colder
waters of Scotland iceland norway and
you can find them easily sustainable
certified at least sustainable and they
have a bit of sweet taste it’s really
delicious it’s awesome so the first step
I’m going to take is take off the tail
and peel them you first take the tail
off then this part I press on it so you
brake the downside of the shell then we
open it you press on the tail side right
here and you easily carefully take out
the tail okay here you see this grip you
hold it and it comes out easily you
don’t want to have this into your shrimp
Prohm in this case language see because
this will to give a bitter taste at the
end okay so here we have the head and
the claws I’m going to keep them for a
nice stock or a nice sauce and now the
next step we’re going to make homemade
chips because this is comfy and chips so
I have some potatoes here find the right
fun to make chips like a merest pop it
would be a perfect one and actually I’m
going to cut them with the skin on and I
cut like these like nice little yellow
moons
so we bought them for six minutes with a
bit of salt okay
homemade tartar sauce mayonnaise got
like two three tablespoons right here
so on every tablespoon of mayonnaise I
use like one gherkin not too small
because I like to have it a bit rustic
this Tatar sauce one teaspoon of Dijon
mustard so I add this to the mayonnaise
some capers so I cut them into smaller
pieces
Eadie’s shallot next step the green
herbs some parsley and tarragon tarragon
really goes really well with seafood
especially also deep fried seafood some
pepper bit of lemon juice some salt so
to finish off the tartare I have a
hard-boiled egg cut it in half take a
sieve and I press on it like this what
you see is the egg is really getting
really fine and this is what we add to
the tartar sauce and now I give it a mix
so the potatoes have been boiling for
six minutes and it’s scooped imide and
I’m going to heat oil vegetable oil up
till 180 degrees Celsius which is around
350 Fahrenheit so now we make the better
and we want to have the better light and
crunchy so I first add like 220 grams of
flour 2 teaspoons of baking powder pinch
of salt sparkling water and why we add
sparkling water we want to have bubbles
because bubbles make the better light
and another thing which what would make
the better light is that you have it in
the fridge for like half an hour because
the cooler a better is the more light
the end result will be so actually on
220 grams flour use like 250 mils
approximately of liquid and my little
trick for a batteries I use little bit
of honey gives a nice color to the
better so the water is really rising
right now we need to be careful okay so
we add the chips into the oil
so we deep fry them until beautifully
crispy and golden brown
[Music]
let me have a check beautifully that
live golden brown super delicious they
look awesome add them on my piece of
kitchen paper so the chips are ready we
go to our final step langoustines we’re
going to deep fry it I have these
through to better get rid of the excess
better add it into the pan this is
amazing guys
almost ready I give them no more than
three maybe four minutes because I want
to have them like caramelized golden
brown from the outside which is crunchy
and crispy I want to keep them smooth
and tender from the inside yes this is
beautiful golden brown and crunchy it’s
a bit of salt bitter so them both so the
chips and scumpii and now it’s time to
play it up so I’ve cut a nice beautiful
square of fat free paper and I’m going
to add the nice golden brown scumpii
some nice chips here it’s a nice piece
of lemon a bit of the beautiful Qatar
sauce and now I finish it off with some
homemade ketchup and if you want to know
how to make your homemade kitchen click
on the link at the end of this video it
was race against the water time for a
taste
come P langoustines and homemade tartar
sauce wow it’s really sweet really
crunchy as you can hear it’s delicious
have a little piece of my chips mmm
amazing thank you for watching if you
want to see more delicious seafood
recipes please head over to my channel
Bartz fish tails where I travel the
world to cook fish and live together
with the most fantastic fishing
communities sustainable if you have any
questions leave them down in the box
below if you liked this video give her
your thumbs up and hope to see you soon
bye bye
you
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