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BAVAROIS OF CRAB, ON A BED OF AVOCADO WITH A GAZPACHO COULIS
For 4 people.
Preparing the crab...
If you are starting with a live crab, you will need at least a 700g. crab. Make a court bouillon with enough water just to cover the crab, an onion, a carrot, green leaves of a leek, a piece of celery and salt. Bring to the boil; plunge the live crab, bring to the boil again and cook 2 minutes per 100g. Turn off, leave for another 5 minutes, drain and cool down. If you buy a cooked crab, then just plunge it in the boiling court bouillon, turn off and leave for 5 minutes to cool down as before. Strain the liquid. Have fun getting the meat out from the carcass and the claws! Keep the brown meat, (which you can use another time to make a bisque or sauce). Don’t mix with the white.
The bavaroise:
The prepared crab (as above), yielding 200g. white crabmeat.
50g. white mushrooms.
50g. white of leeks.
One clove of garlic.
One cm. piece ginger.
Two shallots.
Dash of Cognac.
Squeeze of lemon juice.
Two tablespoons, Greek yogurt, fromage frais or cream.
One leaf of gelatine.
Method...
Finely chop all the vegetables, and sauté in a little olive oil until almost cooked. Add crab and flambé with the cognac (if you don’t feel confident about that, warm a tablespoon or two in a ladle until it catches fire and pour on crab); mix very quickly; season; add lemon juice and yogurt, fromage frais or cream. Take 10cl. of the liquid, still warm and dissolve the gelatine, soaked in cold water first (for powdered gelatine see instruction on box). Mix well.
For 4 people.
Preparing the crab...
If you are starting with a live crab, you will need at least a 700g. crab. Make a court bouillon with enough water just to cover the crab, an onion, a carrot, green leaves of a leek, a piece of celery and salt. Bring to the boil; plunge the live crab, bring to the boil again and cook 2 minutes per 100g. Turn off, leave for another 5 minutes, drain and cool down. If you buy a cooked crab, then just plunge it in the boiling court bouillon, turn off and leave for 5 minutes to cool down as before. Strain the liquid. Have fun getting the meat out from the carcass and the claws! Keep the brown meat, (which you can use another time to make a bisque or sauce). Don’t mix with the white.
The bavaroise:
The prepared crab (as above), yielding 200g. white crabmeat.
50g. white mushrooms.
50g. white of leeks.
One clove of garlic.
One cm. piece ginger.
Two shallots.
Dash of Cognac.
Squeeze of lemon juice.
Two tablespoons, Greek yogurt, fromage frais or cream.
One leaf of gelatine.
Method...
Finely chop all the vegetables, and sauté in a little olive oil until almost cooked. Add crab and flambé with the cognac (if you don’t feel confident about that, warm a tablespoon or two in a ladle until it catches fire and pour on crab); mix very quickly; season; add lemon juice and yogurt, fromage frais or cream. Take 10cl. of the liquid, still warm and dissolve the gelatine, soaked in cold water first (for powdered gelatine see instruction on box). Mix well.
...The avocados:
Two medium avocados.
Coriander leaves.
Squeeze of lemon juice.
Two tablespoons of olive oil.
Yogurt or fromage frais to bind, seasoned with salt, pepper and a pinch of cumin.
Method...
Chop finely the avocado and coriander, and mix all the ingredients together.
The gazpacho coulis:
One red pepper.
Small onion.
Stick of celery.
Half a clove of garlic.
Pinch of sugar.
Two large ripe tomatoes, skinned and pipped (save juice).
Method...
Slice the veg., and sauté in a little olive oil. Add enough water and/or white wine to cover and cook fully. Cool very well. Add tomatoes with a dash of olive oil in order to liquidize the lot. Strain. If you want to use peeled tinned tomatoes, you must add them to the red pepper mix and bring them to the boil. But there is nothing that replaces fresh tomato juice done a few moments before serving.
To serve:
Take a biscuit cutter (size of a large digestive), and put on the middle of the plate. Put in a layer of the avocado mix, then a layer of crab mix, and decorate with a few sautéed prawns or scallops, if you wish. Take cutter away and sprinkle around the gazpacho coulis. Decorate with coriander leaves.
Two medium avocados.
Coriander leaves.
Squeeze of lemon juice.
Two tablespoons of olive oil.
Yogurt or fromage frais to bind, seasoned with salt, pepper and a pinch of cumin.
Method...
Chop finely the avocado and coriander, and mix all the ingredients together.
The gazpacho coulis:
One red pepper.
Small onion.
Stick of celery.
Half a clove of garlic.
Pinch of sugar.
Two large ripe tomatoes, skinned and pipped (save juice).
Method...
Slice the veg., and sauté in a little olive oil. Add enough water and/or white wine to cover and cook fully. Cool very well. Add tomatoes with a dash of olive oil in order to liquidize the lot. Strain. If you want to use peeled tinned tomatoes, you must add them to the red pepper mix and bring them to the boil. But there is nothing that replaces fresh tomato juice done a few moments before serving.
To serve:
Take a biscuit cutter (size of a large digestive), and put on the middle of the plate. Put in a layer of the avocado mix, then a layer of crab mix, and decorate with a few sautéed prawns or scallops, if you wish. Take cutter away and sprinkle around the gazpacho coulis. Decorate with coriander leaves.
