Cangrejo
1. Pela y corta en dados 600 g de remolacha amarilla. Cuécela en agua con sal hasta que esté tierna y tritúrala hasta obtener una textura homogénea. Añade nata y 2 hojas de gelatina disueltas y sazona al gusto.2. Reparte en cuatro cuencos para servir y deja...
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
- CAVIAR SIBÉRIEN ROYAL to Taste
Preparación
- 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.Set in to Four Serving Bowls and allow cooling for 1-2 Hours in Fridge.
- 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.Mix Crab, Lemon Mayonnaise and Radishes with a Tbsp of Chopped Chive and Set Aside.
- 5
5.With Remaining beets, Slice Half the Amount as Thinly as Possible and Macerate with some of the Dressing.
- 6
6.Finely Dice the Rest and add Chardonnay Vinegar, Chives, Season to Taste and serve.
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