Crab Tails and Caviar in Jelly

Soak the gelatin in cold water, squeeze out and melt in the hot stock, cool. Blanch the finely diced vegetables briefly in the seasoned fish stock and cool.

Fill four glasses layer by layer in the order of scampi, vegetable caviar (repeat as desired), placing a layer of jelly in between each and allowing to set. While doing this, place the scampi on edge, with their backs facing out, in a circle like a roof tile against the rim of the glass.

Finally, set completely in the refrigerator and garnish with crem fraiche, caviar and dill.

Tip: Zucchini is a type of squash and is therefore low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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