crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Prep

  Remoulade

  Bring 35ml of water to a boil with the rosemary, pour it all on the dried apricot. Cover with cling film. Leave to infuse ideally until the water is at room temperature.

  Peel the celeriac, scrub the surface with half a lemon so it doesn't turn black.

  Shred the crab meat if necessary.

  Cut off the peel and pith (the white part) from the pomelo, extract the wedges and the juice.

  Remove delicately the flesh of the avocado.

• Remoulade

  Finely grate the celeriac with a food processor or a simple grater. Place in a bowl, add the lemon juiceand some salt, mix well.

  Slice the avocado, cut it in strips (julienne) then cut it dice (brunoise). Do the same operation with the cucumber once you've removed the core.

  Cut the pomelo wedges in small bits, finely dice the dried apricots.

  Add the mayo to the celeriac and mix delicately.

  Then, add the rest of the ingredients, mix carefully and season to taste.

• Mayonnaise

  In a bowl, put one egg yolk, the mustard, salt and pepper. Whisk to combine and slowly add the oil while whisking.

  Once emulsified, add the vinegar and taste the seasoning.

• Avocado pulp

  Roughly chop the avocado flesh, put it in a blender, add the rest of the ingredients.

  Blitz it all until you get a smooth paste (tooth paste like)

• Brick pastry sheets and almonds

  Brush liberatly a sheet of brick pastry with melted butter (ideally clarified). Season with salt and pepper, Renew the operation with all the sheets placing them then on top of each other.

  Place the pastry in a hot oven for 3 to 5 minutes, minding the coloration.

  Toast the almonds in the oven in the same time.

• Plating and last touch

  In a flat plate, using a ring mould, spread some avocado pulp.

  With a smaller ring mould, place the remoulade in the middle.

  Place a piece of crispy brick pastry on top.

  Finish with bits of mayo here and there and coriander sprouts.