Crab with tomato and strawberry gazpacho

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Gazpacho


    • 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

  2. Assembly


    • Crab meat
    • Olive oil
    • Rose petals
    • Salad burnet
    • Salt
    • Pepper

    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.

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