Caranguejo

Ingredientes

• Native white crab, picked - х 400g
• Radishes, Sliced and julienned - х 6
• Fresh Mayonnaise - 100g
• Zest of one Lemon
• Golden Beetroots - 700g
• Candy Stripped Beets - 200g
• Sweet Juicing Tomatoes - 1kg
• Garlic, Cloves, Smashed - х 3
• Basil, Sprigs Bruised - х 4
• Double Cream, Whipped to Soft Peak. - 100ml
• Bunch of Chives, Finely Chopped - х 1
• Cress and Seasonal Sea Vegetables
• Gelatine Leaves - х 2
• Chardonnay Vinegar - 150ml
• Neutral oil - 100ml
• Olive Oil - 100ml
• Royal Siberian -kaviaari to Taste

Modo de preparo

1. 1

   1.Peel and Dice 600g Yellow Beetroot, Cook in salted Water until Soft, Blend until Smooth. Add Cream and 2 Leaves of Liquefied Gelatine and Season to Taste.

2. 2

   2.Set in to Four Serving Bowls and allow cooling for 1-2 Hours in Fridge.

3. 3

   3.Blitz Tomatoes, Garlic and Basil to Chunky Consistency and allow to Drain through Fine Cloth for 1-2 Hours, Activate with 1 Gelatine Leaf per 500ml, set a Thin Layer of Now Jelly on Top of Golden Beetroot in your Bowls.

4. 4

   4.Mix Crab, Lemon Mayonnaise and Radishes with a Tbsp of Chopped Chive and Set Aside.

5. 5

   5.With Remaining beets, Slice Half the Amount as Thinly as Possible and Macerate with some of the Dressing.

6. 6

   6.Finely Dice the Rest and add Chardonnay Vinegar, Chives, Season to Taste and serve.