Preview

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

Brunch, Gluten free, Salted, Egg, Vegetables and Fruits, Fish, Seafood & Shellfish

A starter full of freshness, texture, flavours. An absolute winner.

You can also serve this recipe as a tapas.

Note

Lobster is, of course, welcome as a substitute to the crabmeat.

Ingredients

Recipe for 4 servings / 12 tapas

Crab remoulade

300 Gr

Celeriac

200 Gr

Crab meat

200 Gr

Cucumber

1 Unit(s)

Avocado

12 Unit(s)

Dried apricots

2 Sprig(s)

Thyme

0.50 Unit(s)

Pomelo

45 Ml

Mayonnaise

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

0.50 Tbsp

Rice vinegar

125 Ml

Grape seed oil

Avocado pulp

1 Unit(s)

Avocado

15 Ml

Apple cider vinegar

0.50 Unit(s)

Lemon juice

30 Ml

Water

50 Ml

Olive oil

Last touch

2 Tbsp

Sliced almonds

12 Unit(s)

Coriander sprout

3 Unit(s)

Brick sheets

2 Tbsp

Tobiko eggs

Butter
Salt and pepper

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.