Take 2 pre-boiled legs of King crab and use scissors to cut them open to remove the meat. Cut in 2 cm pieces and dry them on a plate between kitchen paper.
Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil
Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place
Then, bit by bit, carefully spoon your mayonaise. This way you can double the amount of mayonaise without more oil, which is much healthier. Taste and season with pepper and salt.
Remove the kitchen paper, and lightly brush the crab with molten butter. Put in a 70°C oven for a bit
Peel 6 asparagus. Boil them in salted water for 5 mins, then turn of the heat and leave them under a lid for 10 mins.
Use a serving ring to spoon the fluffy mayonaise blanc in a circle on 2 plates. Then position the asparagus as shown. Put the crab on top, with some more mayo.
Finish with sea bananas and some black pepper.
(Recipe by Janneke Muileboom)
from simple food, looking good
Asparagus, King crab, mayonaise blanc and sea banana Recipe
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