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Norwegian Red King Crab
"Sandwich" With Tomato Duo And Avocado
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Serves 4 |
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INGREDIENTS |
| 8
1 tbsp
2 tbsp
200g
A few drops
150g
1tsp
2
1 tbsp |
plum tomatoes
Salt, pepper, sugar, to taste
raspberry vinegar
Dandaragan
Estate Olive Oil
Lemon juice
green beans
Dandaragan
Estate Olive Oil
Norwegian Red King crabmeat
chopped tarragon
avocadoes
Lemon juice; to taste
minced shallot
Salt and pepper; to taste
Fleur de sel (sea salt), to taste
Fresh chervil |
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| Method: |
| 1. |
For the Tomatoes:
Scald and peel the tomatoes. Cut off the tops and bottoms.
Slit one side of each tomato, remove the core and fold
open the flesh to form one long, flat band. Cut the tomatoes
into eight rectangles of equal size (8-cm x 4-cm). Sprinkle
with salt, pepper and sugar.
Cut the remaining tomato into 1-cm cubes, measure out
4 tablespoons of tomato cubes and set aside.
For the Tomato Concasse: Place all the remaining
tomato and its trimmings, seeds and skin in a immersion
blender and blend until a smooth consistency. Strain and
transfer to a small saucepan with the raspberry vinegar,
salt, pepper and sugar, and cook lightly until slightly
thickened. Cool quickly; then add olive oil and lemon
juice. |
| 2. |
For the Green Beans: Trim
the tops and bottoms off the beans and boil them in salted
water for 2 to 3 minutes. Refresh in ice water. Drain
well, then julienne and toss with a few drops of Dandaragan
Estate Olive Oil. |
| 3. |
For the Norwegian Red King Crabmeat:
Lightly dust some flour onto your fingers and form the
crabmeat into rectangle shapes (8-cm x 4-cm). Sprinkle
with chopped tarragon.. |
| 4. |
For the Avocadoes: Peel the
avocadoes, remove the seeds and trim the flesh into rectangles.
Season with lemon juice, minced shallot, salt and pepper.
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To Serve:
Place the tomatoes, beans, crabmeat and avocado over
one another, ending off with another layer of beans and a final
layer of tomato. Spoon the tomato concasse all around the dish
and sprinkle with a few grains of Fleur de sel. Drizzle with
a little extra virgin olive oil and garnish with fresh chervil.
Note:
Many of the ingredients in this dish clash with wine, but
a floral Riesling or Tokay Pinot Gris should be able to meet
them halfway.
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