Spider crab meat in red pepper and lemongrass jelly
Savoury recipe
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Red pepper jelly
Ingredients
- Gelatine (sheet) - 2
- Fish stock - 10g
Soften the leaf gelatine and add it to the two purees and fish stock heated to 85°C. Add the mixture to 4 to 5 cm diameter circles. Make a clear jelly made from fish stock to lightly coat the circled mixture
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Crab meat
Ingredients
- Spider crab (flesh) - 200g
- Pine nuts - 30g
- Shallot - 1
- dried or candied tomatoes - 20g
Combine the ingredients to make the spider crab meat mixture and garnish the circles with it.
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Presentation
Make sure you remove the circles when the interior is cold. It is recommended to serve a basil-flavoured whipped cream with the circles.
