| Yield: 4
servings
Ingredients:
Crab
- 4 ounces lump crab
- 1 teaspoon chives, chopped
- 1 teaspoon tarragon, chopped
- 1 teaspoon chervil, chopped
- 1 teaspoon lemon oil
- ½ teaspoon lemon confit, chopped
- Salt and pepper
Cauliflower Remoulade
- 1 head cauliflower
- Milk to cover
- 10 ounces heavy cream
- 1 Tablespoon horseradish
- Salt and pepper, to taste
- 1 Tablespoon seeded mustard
Tomato Water
- 10 tomato wedges
- 10 basil leaves
- 4 ounces horseradish
Tomato Sorbet
- 1 quart tomato juice
- 1 Tablespoon celery salt
- 4 ounces glucose
- 1 Tablespoon sherry vinegar
- 4 ounces olive oil
Method: For Crab Salad:
Combine all ingredients and season with salt and pepper. Reserve
until service.
For Cauliflower Remoulade:
Simmer cauliflower with milk until well done, strain. Add cream
and cook gently until thick. Purée in food processor with
horseradish. Season with salt and pepper and seeded mustard.
For Tomato Water:
Combine all ingredients in large mixing bowl. Cook over double boiler
for 1 hour. Strain and set aside until service.
For Tomato Sorbet:
Combine all ingredients. Pour into ice cream maker and churn according
to manufacturer’s instructions. Freeze until service
To Assemble:
Place crab in soup cups. Spread thin layer of Remoulade on top of
crab. Spoon small amount of Tomato Water on top. Top with one scoop
Tomato Sorbet. Garnish with Vanilla Oil, micro celery and caviar.
|
