(For 4 amuses)
- 120g North Sea crab (clean)
- 20g Basil oil
- 12g balanced fine carrot brunoise
- 12g balanced fine leek brunoise
- 3 to 4 leaves of finely chopped coriander
- 1 leaf of finely chopped Oyster Leaves
- White bread
- sunflower oil
- 100g veal fillet
- 5g mayonnaise
- 5g olive oil
- finely chopped capers
- 100g granulated sugar
- 100g water
- 100g vinegar
- 3 peppercorns
- 1 bay leaf
- 1 piece of cloves
- ½ sprig of Thyme
- 100g sunflower oil
- 5g basil
- 5g Zallotti Cress
- 2 drops of Tabasco
- roasted pearl onions
- little gem on sweet and sour
- Zallotti Blossom
- Oyster Leaves
- blanched garden peas
- boiled quail egg
- If fresh, cook and clean the crab.
- Finely chop the coriander and cut the Oyster Leaves into julliene.
- Prepare the salad.
- Cut out the white bread with a cutter and heat a thin layer of oil in a frying pan.
- Bake the bread until golden brown on both sides.
- Cut the veal fillet into fine brunoise.
- Season this with the ingredients.
- Put all ingredients in a pan and bring to a boil.
- Cover the pan and let it cool down and soak overnight.
- Strain this the next day and keep the liquid to make the little gem.
- Put all ingredients in the blender and let it run for a few minutes.
- Pour everything into a container and leave it covered in the refrigerator overnight.
- Pass this the next day.
- Press the crab salad in a smaller plug than the one used for making the canapé and add it directly onto the canapé.
- Make a canelle of the veal tartare and place it on the crab salad.
- Garnish the canapé as you see fit.
Recipe: Bas Vester
Say yes to the cress