2020-08-13 / test@t

Crab Pozharskaya cutlet

Author's variation of the famous Pozharskaya cutlet from the chefs of the Twins Garden and Wine & Crab restaurants Ivan and Sergey Berezutsky. Instead of chicken, the brothers decided to use the crab, which is fashionable this season.

Ingredients

360 g boiled crab meat
40 g butter
5 g of tarragon
5 g lime zest
80 g large rusks
30 g butter
a small head of lettuce to serve
30 g finely chopped shallot
100 ml dry white wine
2 tbsp. l. dijon mustard
50 ml cream 30%
2 g of tarragon
400 g potatoes
50 g butter
25 ml cream
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Disassemble the boiled crab meat, remove all hard parts. You can disassemble it with your hands or cut it lightly with a knife, but just do not scroll through a meat grinder. Add lime zest, butter and finely chopped tarragon.

Step 2

Saute the shallots in butter, pour in white wine, add grain mustard, cream, let it tighten, add tarragon at the very end.

Step 3

Peel the potatoes and cook. When the potatoes are cooked, drain the water, dry in a saucepan. Mash the finished potatoes with a crush, gradually adding butter and cream. When the puree is smooth, season with salt.

Step 4

Cut the lettuce into quarters and grill.

Servings

Catalog