Green pertuis asparagus, crab and bergamot, yuzu mustard, kristal caviar

Savoury recipe
Mickaël le Calvez

Mickaël le Calvez

Chef
Mickaël Le Calvez, 29 years old, started in the business at the age of 15. While studying at Saint-Quay-Portrieux hotel school, he learnt the ropes at the Cotriade during the weekends and holidays. "F...
  1. Green Pertuis asparagus

    Ingredients

    • green asparagus - 12
    • Caviar - 12g
    • Herbs and flowers
  2. 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.

  3. Yuzu mustard

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 200 g
    • Brown sugar - 6g
    • Agar agar - 1g
    • Fresh Squeezed Lemon - 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

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    Frozen fruit purées
  4. 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

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