Shrimp, Crab and Champagne Jelly Salad
4 servings
20 minutes
The salad by Domenico Filippone, chef of the Chaika and Lastochka yacht restaurants, is one of the best examples of slightly banquet cuisine. The crystal bowl, ingredients laid out through a ring, and even the champagne jelly give it a hundred festive points head start. By the way, the champagne here is not just for the entourage. The noble wine sourness perfectly sets off the taste of any seafood. And in a noble combination with crab and shrimp, it sounds like "Jingle Bells.
1
Prepare jelly. Soak gelatin in cold water.
- Leaf (sheet) gelatine: 8 g
2
Pour the champagne into a saucepan and bring to a boil.
- Dry (brut) champagne: 375 ml
3
Add gelatin to boiling champagne, mix well with a whisk, and strain through a fine sieve to avoid lumps.
- Leaf (sheet) gelatine: 8 g
4
Pour the jelly into dessert cups and refrigerate until set.
5
Boil the shrimp in salted boiling water with bay leaves and black peppercorns.
- Shrimp: 150 g
6
Peel and finely chop the shrimp. Also finely chop the crab meat.
7
Mix cream, cottage cheese, and finely chopped green onions until smooth. Add salt and pepper to taste.
- Cream: 20 ml
- Cremette (cream cheese): 60 g
- Spring onion: 5 g
- Salt: to taste
- Ground black pepper: to taste
8
Mix the chopped crab and shrimp with the obtained creamy cheese mixture and tobiko.
- Canned crab meat: 150 g
- Shrimp: 150 g
- Tobiko (flying fish roe): 10 g
9
Place the salad mixture on the set jelly using a ring.
10
Decorate with a spoon of red caviar.
- Red caviar (salmon roe): 10 g
