Crab with tomato and strawberry gazpachoSavoury recipe
Culinary Director at Foodpairing ®, partner of Sense for taste
- Frozen fruit purée 100%: Strawberry - 80 g
- Garlic (mashed) - 1g
- Red wine vinegar
- Soy sauce
- Onion - 20g
Blend all the ingredients. Mix. Season. Sieve. Chill.
In this step
- Crab meat
- Olive oil
- Rose petals
- Salad burnet
Fry the king crab briefly in hot olive oil. Season. Arrange on the plates. Garnish with rose petals, salad burnet and a few drops of olive oil. Serve the gazpacho separately.