World Gourmet Summit 2004
 Culinary Masterclass

The Cuisine of
Frederic Filliodeau
Le Cordon Bleu Paris
Ottawa Culinary Institute, Canada

Avocado and crab gateau with beetroot and chive creme fraiche
  Serves 4
  INGREDIENTS
  Vegetable Btock
2
4 3/4oz
3 1/2oz
6 1/2oz

 avocadoes, peeled, seeded and halved
cooked crab meat
cooked beetroot
creme fraiche
Water (to dilute - optional)
Salt and freshly ground pepper, to taste
Garnish

Finely chopped chives
Chive tips
Method:
1. For the Avocadoes and Crabmeat Gâteau: Slice the avocado halves into horseshoe shapes; reserving the end pieces. Cut the end pieces into cubes.

Place an 8-cm ring mould in the centre of each plate and arrange the avocado slices within the ring mould. Fill the center of the mould with the cubed avocado pieces.

Top avocado cubes with cooked crabmeat and make sure it is compact before removing the ring mould.
2. For the Beetroot Crème Frâichè: Puree the cooked beetroot in a blender to a smooth consistency. Add the crème frâichè and season with salt and pepper to taste. Dilute with a little water if necessary.

To Serve:
Spoon beetroot crème frâichè around each avocado and crabmeat gâteau and garnish with finely chopped chives and chive tips.