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Lavash Shawarma with Steak, Scallops and Lobster
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Lavash Shawarma with Steak, Scallops and Lobster

2 Std.Für 4Nutri-Score C€€€
von @velcheva.vibe13 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • lavashBackwaren4 Stücke
  • romaine lettuce (chopped)Obst & Gemüse200 g
  • bread (cut into pieces)Backwaren150 g
  • grated cheese (grated)Milchprodukte100 g
  • anchoviesFisch4 Stücke
  • egg yolks (raw)Milchprodukte2 Stücke
  • Dijon mustardVorräte15 ml
  • lemon juiceObst & Gemüse15 ml
  • olive oilVorräte120 ml
  • steakFleisch400 g
  • butterMilchprodukte60 g
  • rosemaryGewürze4 g
  • scallopsFisch200 g
  • lobsterFisch1 Stück
  • garlic (cloves)Obst & Gemüse3 Stücke

pro Portion

Nährwerte

654kcal

Kohlenhydrate
33 g
Eiweiß
33 g
Fett
44 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • vacuum sealer
  • sous-vide cooker
  • Bratpfanne
  • Kochtopf
  • Backblech
  • Backofen
  • Rührschüssel
  • Schneebesen

Schritt für Schritt

Zubereitung

  1. Cook the steak sous-vide

    • Vacuum-seal the steak with rosemary and butter.
    • Cook using the sous-vide method.
    • Sear in olive oil with rosemary and a bit of butter.
    Schritt 1

  2. Prepare the lobster

    • Boil the lobster until cooked, then transfer to a bowl of ice water.
    • Extract the meat from the shell and place it on a baking sheet with butter and garlic.
    • Bake in the oven at 180 °C.
    Schritt 2

  3. Sauté the scallops

    • Sauté the scallops in olive oil with some butter.
    Schritt 3

  4. Make the croutons

    • Cut the bread into pieces and sprinkle with grated cheese.
    • Bake until the cheese melts and the bread is toasted.
    Schritt 4

  5. Make the salad filling

    • Whisk the anchovies, egg yolks, Dijon mustard, lemon juice, olive oil and grated cheese until smooth.
    • In a bowl, toss the chopped lettuce and croutons with the dressing.
    Schritt 5

  6. Assemble and roll

    • On the lavash, layer the salad filling, diced steak, scallops and lobster.
    • Roll it up, wrap in foil and cut in half.
    Schritt 6
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