Laura Cassai

Method

1. Preheat oven to 180C.
2. Drizzle garlic with 1 tablespoon grape seed oil, wrap in foil and place in the oven to roast until soft, about 30 minutes. Remove from oven and peel cloves.
3. Place roasted garlic cloves and cream in a food processor and process until smooth and combined. Season and set aside.
4. Place anchovies and butter in a food processor and process until smooth and well combined. Set aside.
5. Place pearl barley in a saucepan, cover with water and set over high heat. Bring to a boil, reduce heat and allow to simmer until barley is cooked, about 25 minutes. Remove from heat and drain.
6. Spread cooked barley on a baking tray and place in the oven to dry, about 10 minutes.
7. Meanwhile, place vinegar, sugar and 50ml water in a saucepan and bring to a boil over high heat. Place cabbage in a bowl, pour over boiling liquid and set aside to pickle.
8. Place grape seed oil in a saucepan, set over high heat until oil reaches 180C. Add dried, cooked barley and fry until golden. Remove from oil and set aside on paper towel.
9. Place grape seed oil in a saucepan, set over high heat until oil reaches 180C. Add dried, cooked barley and fry until golden. Remove from oil and set aside on paper towel.
10. Place anchovie butter in a frypan and set over medium heat. Add scampi halves and fry, basting with butter, until cooked through, about 1 minute.
11. To serve, sprinkle plates with fried barley. Add 2 scampi halves to each plate. Add some garlic cream and drizzle with infused oil. Drain pickled cabbage and sprinkle on plate. Season and garnish with chervil, fennel seeds and scampi roe.