2020-08-13 / test@t

Crab with tomato terrine and truffle oil

This salad with natural crab meat is perfect for a festive feast and for a romantic dinner. But in order to prepare it, you have to work hard and prepare some of its components in advance, for example, lanspig broth with gelatin.

Ingredients

sheet gelatin - 12 g
sea salt - 8 g
sugar - 6 g
tomato jelly - 300 g
clear juice from Baku tomatoes - 400 g
the core of Tashkent tomatoes in jelly - 260 g
core of tomatoes - 200 g
lanspig - 200 g
truffle oil - 4 g
Tashkent tomatoes - 400 g
avocado - 40 g
crab meat - 120 g
arugula - 4 g
mash salad - 4 g
food flower - 4 pieces
truffle oil - 8 g
olive oil - 28 g
fleur de sel - 2 g
cereal chips - 60 g

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare tomato jelly: soak gelatin, add to tomato juice, bring to 70 degrees, bring to taste. Divide into 2 parts, add truffle oil to one part (for 100 g of lanspig 2 g of truffle mala), pour into a container and allow to harden.

Step 2

Then prepare the core of the tomatoes in jelly: salt and pepper the cores, place in a container, pour over the lanspig without truffle oil and let solidify.

Step 3

To make a tomato concasse: put them in a container of boiling water for 15 seconds, then immediately place them in ice or very cold water. Carefully remove the skin, cut into 4 parts, remove the liquid with seeds with a spoon, cut the "fillet" into small cubes.

Step 4

Take two phalanxes from the crab and disassemble.

Step 5

Put all the ingredients nicely on a plate, sprinkle with olive and truffle oil, sprinkle with Fleur salt, put the chips in a round rock.

Servings

Catalog