Green pertuis asparagus, crab and bergamot, yuzu mustard, kristal caviar
Savoury recipe
-
Green Pertuis asparagus
Ingredients
- green asparagus - 12
- Caviar - 12g
- Herbs and flowers
-
Asparagus jelly
Ingredients
- green asparagus - 500g
- Coriander - 70g
- Green Tabasco® - 10
- Chlorophyll - 80g
- Gelatin - 6g
- Agar agar - 6g
Mix everything together, then put through a cheesecloth and bring to the boil. Add the gelatine and the agar-agar, lower the temperature to 75°C.
Pour onto a thin tray and cut into 8x8 cm pieces. -
Yuzu mustard
Ingredients
- Frozen fruit purée 100% : Yuzu - 200 g
- Brown sugar - 6g
- Agar agar - 1g
- Lemon (juice) - 30g
- grapeseed oil - 100g
Bring to the boil. Put through a cheesecloth and whisk with the grapeseed oil until the consistency is thick.
In this step
Frozen fruit purées -
Crab and bergamot mix
Ingredients
- Frozen fruit purée 100% : Bergamot - 35 g
- Meal (meat) - 400g
- Mayonnaise - 75g
- Ginger (diced) - 5g
- Sprigs of coriander - 20g
- Green Tabasco® - 20
- Shallot - 12g
- Avocado (brunoise) - 60g
Mix everything (be careful to get rid of any cartilage in the crab meat) in a bowl placed over ice.
In plastic film, shape the mix into cylindrical shapes (8cm x 2cm in diameter).
Roll the cylinders in the asparagus jelly and re-form the asparagus with the blanched asparagus tips.
Arrange the plate as in the photo.In this step
Frozen fruit purées
