King crab, avocado, pink grapefruit, wood sorrel

PT1H15M

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Ingredients

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Imperial

King crab

Pink grapefruit jelly

  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar

Avocado purée

Brown crab mayonnaise

To serve

1
Begin by preparing the jelly. Bring the grapefruit juice and sugar to a simmer in a pan, then add the agar agar and bring to the boil, whisking continuously for 2 minutes
  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar
2
Pour the jelly into a flat, non-stick or lined tray, creating a layer no more than 2mm thick, and allow to set. Once set, cut the jelly into circles measuring 8cm in diameter
3
For the avocado purée, halve the avocados and scoop out the flesh into a blender. Add the remaining ingredients, blitz until smooth, then pass through a drum sieve. Set aside until ready to serve
4
For the brown crab mayonnaise, blend the brown crab meat in a Thermomix until smooth, then remove and set aside. Place the egg yolks and mustard in a blender and, while mixing, gradually pour in the pommace oil to form a thick white emulsified mayonnaise
5
Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside
6
To serve, sweep the avocado purée across each plate and arrange 3 mounds of the crab meat on top. Pipe dots of the brown crab mayonnaise around the meat and add segments of pink grapefruit
7
Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately
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