Seafood Jelly
Should you want to decorate your holiday party table with some
light appetizer - here it comes! Add glamour and shine with caviar
and exotic seafood.
Shrimp consommé
500 g shrimps
50 g diced carrots
50 g diced onions
4 g tomato paste
0,5 l water
3 g agar-agar
a dash of olive oil
1 bay leaf
some whole black peppers
1 teaspoon McCormick's dried thyme
Seafood Jelly
300 g clear shrimp consommé
3 g agar-agar
40 g crayfish tails
30 g pickled octopuses
30 g calamari
some caviar for serving
Cauliflower Cream
200 g cauliflower
1 dl whipped cream
1 dl fish broth
a dash of white wine
Brown the shrimps with a dash of oil in a thick-based skillet. Add
the vegetables and heat until slightly brown. Then mix in the
tomato paste, heat for a couple of minutes and then stir in water.
Boil the broth on a low heat for 20 minutes and then let it stew.
Drain the broth, let it come to boil, and then add beaten egg
whites - these will make your broth clear and transparent. For that
purpose leave the broth and wait until the egg has sunk to the
bottom, then remove the cleared broth by using a ladle. Add some
agar-agar to clear broth and then bring the consommé to
boil. Cut the seafood into little pieces and lay into a
long-stemmed martini glass. Pour the consommé carefully over
the seafood and place into the fridge to harden. Now cut the
cauliflower into florets, put them into a skillet with a drop of
olive oil, and add white wine. After half of the wine has boiled
off, add some fish broth. As the cauliflower is almost tender, use
the hand mixer to mash it into a puree.
Serve the set consommé with cauliflower and caviar.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor