Millet with Crab and Cheese

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at The Gourmet Kitchen. "The key feature of this recipe is that all three main ingredients — crab, millet, and sauce — must be hot. Therefore, the sauce and crab should be prepared for exactly the 20 minutes that the porridge is steeping. Millet can easily be substituted with couscous, and the cheese can be replaced with pecorino or parmesan."

Ingredients

Millet - 5.3 oz
Cheese Spread - 1.8 oz
Crab Meat - 7.1 oz
Butter - 2.1 oz
Sorrel - 6 stalks
Chicken Broth - 8 fl oz
Meyer Lemon Juice - 3 fl oz
Agar-Agar - 0.2 oz

Step by Step guide

Step 1

Squeeze the juice from the lemon. Dissolve agar-agar in 100 ml of juice according to the instructions on the package. Set the jelly aside.

Step 2

Finely chop the sorrel stems.

Step 3

Pour 150 ml of boiling vegetable broth over the millet or couscous. Let it steep covered for 20 minutes.

Step 4

Pour 100 ml of vegetable broth into a saucepan, add butter, and heat it on the stove. Once the butter has melted and the mixture is very hot, add the crab meat, broken into large flakes. Remove from heat to prevent overcooking the crab. Allow the crab to rest in the sauce for 5 minutes.

Step 5

For the sauce, grate 200 grams of Poshekhonsky cheese on a fine grater. Combine it with 100 ml of boiling vegetable broth and 100 ml of 33% cream. Once the mixture comes to a boil, blend it thoroughly in a blender, then strain it through a very fine sieve to remove any lumps.

Step 6

Before serving, pour a little more boiling broth over the millet or couscous to warm it up. Add finely chopped sorrel stems.

Step 7

Place the hot cheese sauce into a siphon and dispense it onto the plate in a mound. Top it with hot porridge. In the center of the porridge, add the hot crab. Garnish the porridge with four spheres of lemon jelly. On top of the crab, place a single leaf of sorrel.