Crab meat, mango dressing, avocado cream, mandarin and star anise emulsion

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Crab meat, mango dressing, avocado cream, mandarin and star anise emulsion
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
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  1. Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée 100% : Mandarin - 1kg
    • Crab meat - 1,5kg
    • Shallot - 3 p
    • Coriander - 10g
    • Chive - 10g
    • Mayonnaise - 100g
    • Avocado - 1,5kg
    • Star anise - 100g
    • Soy lecithin - 100g
    • Fresh liquid cream - 100g
    • Lemon (juice) - 2p
    • Croutons - 500g
    • Salt - pm
    • Sugar - pm

    Mix the crab meat with the mayonnaise, mango puree, coriander, chives, shallot and lemon juice. Check the seasoning.

    Peel the avocados then cream them.

    Warm the mandarin puree with the sugar then infuse with the star anise, add a dash of cream, lecithin and mix together.

    Plate the avocado cream, croutons, crab meat and emulsion.

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

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