Shellfish Jelly With Crumbled Crab And Caviar

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- Seafood
Cuisine: French
Difficulty: Medium

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Prep Time

30 Mins
Cook Time

10 Mins
Serving

6
View

1 837

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

The day before, soak the gelatin in cold water. Shell the crab claws. Chop the shallot very finely. Rinse the shrimp and crush them with a pestle. Put them in a saucepan, cover them with a liter of water and bring to a boil. Remove the scum and cook for 5 minutes. Strain the juice and let it rest.

Step 2

Drain the gelatine, melt it over low heat in a little shrimp juice. Mix it with the remaining juice, add the wine, salt and pepper. Let it cool down.

Step 3

Mix the crab meat with the shallot, tarragon and a tablespoon of chopped chives. Divide into six bowls, pour in a little shrimp jelly, and chill the bowls. As soon as the jelly is set, fill the bowls with the remaining jelly.

Step 4

On the same day, whip the cream into a whipped cream and add a little salt. Arrange a rosette of cream in the bowls, spread the caviar on top and decorate with caviar on top and decorate with sprigs of chives. Keep in a cool place