Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month June 2017

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In June 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Scampi with fried water melon

8 scampi
500 g watermelon
4 black garlic cloves
1 fresh egg yolk
1/2 tsp. mustard
20 g sepia coloring
rapeseed oil
cilantro cress
olive oil
sea salt

Preparation – black aioli:
Season egg yolk with salt and pepper, then purée the egg yolk together with mustard and black garlic. Fold in rapeseed oil, stirring constantly, initially adding the oil drop by drop and subsequently pouring it in a thin stream. This process should form a homogenous mixture. Finally, stir in the sepia coloring. You can refine the aioli to taste with a spritz of lime juice.

Preparation – watermelon:
Remove watermelon from the shell and cut it into pieces of equal size. In a hot pan with a bit of olive oil, fry the watermelon pieces on both sides and sprinkle with sea salt.

Preparation – scampi:
Heat butter in a small pot on medium heat. As soon as the butter becomes hot and the remaining water evaporates, stir well using a wire whisk. The liquid butter will slowly become clear; at that point it will not take long for the butter to turn slightly brown. When the little breadcrumbs on the cooking surface of the pot are hazelnut brown, remove the pot from the stove and immediately pour the liquid butter into a second pot. Allow it to cool to approximately 40ºC.

Remove the scampi from their shells, also removing their guts. Place the tails in the 40ºC warm nut butter and warm them for 3 minutes.

Arrange on a plate and decorate with cilantro cress – as in our photo, for example.


We wish you lots of fun cooking!



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