Spider crab meat in red pepper and lemongrass jellySavoury recipe
Traiteurs de France
Red pepper jelly
- Frozen vegetable purée 100% : Red pepper - 95 g
- Frozen speciality : Lemongrass - 5 g
- 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
In this step
- 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.
Make sure you remove the circles when the interior is cold. It is recommended to serve a basil-flavoured whipped cream with the circles.