Spider crab meat in red pepper and lemon grass jellySavoury recipe
Traiteurs de France
Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
Red pepper jelly
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
- Frozen vegetable purée 100% : Red pepper - 95 g
- Frozen fruit purée : Lemongrass - 5 g
- Gelatine leave - 2
- Fish stock - 10g
In this step
Combine the ingredients to make the spider crab meat mixture and garnish the circles with it.
- Spider crab (flesh) - 200g
- Pine kernels - 30g
- Shallot - 1
- dried or candied tomatoes - 20g
PresentationMake sure you remove the circles when the interior is cold. It is recommended to serve a basil-flavoured whipped cream with the circles.