Translating Algerian Recipes or Ingredients for Restaurants

My student Korn emailed me these photos. He made my layered flat bread and shrimp charmoula (recipes in February, 2008 issue of Gourmet Magazine) and interpreted the plating for restaurants.

My shrimp charmoula recipe in Gourmet is actually a skabetch (Algerian for escabeche) in a charmoula marinade. Scallops, lobster, crayfish, tuna or swordfish can be prepared in a charmoula escabeche.

 Another option for restaurant service is to serve the shrimp with a brick croustillante instead of the flat bread. The brick pastry (warka) can be formed into nests or cups or cut into strips, brushed with olive oil and spices and baked. Basically the same technique used for filo pastry.

I'm sure there's a chef out there who would cut up the seafood into small pieces and place it in a shot glass with a strip of brick tuile layed across the rim or serve the charmoula escabeche in Chinese soup spoons.

More suggestions later...

Comments

[sofia]

chef zadi i miss you congratulations on everything dont forget me when you make it big...take care.

[Lalla Lydia]

This looks not only yummy but also an excellent amuse-bouche for a restaurant, particularly with the final presentation you suggested at bottom.