Crab and Avocado Timbale with Coconut Milk Granité
| Preparation: | 30 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 1 h 30 min |
| Total: | 4 h |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Émission Les Chefs |
Recipe ingredients
- Bisque
- 2 crabs, bodies only
- Clarified butter as needed
- 1 carrot, diced large
- 1 celery stalk, diced large
- 1 small onion, diced large
- 1 leek, green part only, diced large
- 2 Tbsp. (30 mL) tomato paste
- 1 cup (250 mL) dark rum
- 2 cups (500 mL) fish stock
- 1½ tins coconut milk
- 2 sprigs parsley
- 2 sprigs coriander
- 1 garlic clove, crushed
- 4 tsp. (20 mL) crushed fresh ginger
- Granité
- ½ tin coconut milk
- ½ lime, juiced and zested
- ½ tsp. (2 mL) star anise powder
- ½ tsp. (2 mL) ground cardamom
- ½ tsp. (2 mL) salt
- Freshly ground black pepper to taste
- Apples
- ½ cup (125 mL) ice cider
- ½ cup (125 mL) water
- ½ cup (125 mL) sugar
- 2 Granny Smith apples, cut into wedges
- Crab and avocado timbale
- 4 large leaves of leaf lettuce, blanched and cooled
- 1 avocado, diced small
- 2 Tbsp. (30 mL) avocado oil
- 1 Tbsp. (15 mL) chopped fresh mint
- 1 Tbsp. (15 mL) chopped basil
- 1 Tbsp. (15 mL) chopped coriander
- Crab
- 2 crabs, legs only
- Court bouillon as needed
- Rapini
- 1 garlic clove, crushed
- 2 tsp. (10 mL) crushed fresh ginger
- 2 Tbsp. (30 mL) olive oil
- 1 bunch Sommitées rapini, blanched and cooled
- 4 blue potatoes, cooked unpeeled
Preparation
Bisque
Brown bodies of crabs in clarified butter.
Add vegetables and sweat 2 – 3 minutes. Add tomato paste and cook 2 – 3 minutes.
Flambée with rum and add fish stock, ½ a tin of coconut milk, parsley, coriander, garlic and ginger. Simmer 30 minutes.
Strain through a chinois (conical sieve) and add remaining coconut milk.
Reduce by half and season.
Granité
Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.
Apples
In a pan, reduce ice cider by half.
Add water and sugar and boil for a few minutes. Add apples and cover with parchment paper. Simmer on low heat for 30 minutes or so.
Crab
Cook crab legs 4 – 5 minutes in a very salty court- bouillon. Remove meat from shell.
Crab and avocado timbale
Combine avocado with avocado oil, mint, parsley and coriander.
Line 2½-in. (6-cm) rings with plastic wrap and a lettuce leaf.
Fill rings halfway with avocado salad then with crab. Close up wrap and lettuce leaf and set timbales aside.
Rapini
In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 – 2 minutes. Season.
Blue potatoes
Peel and slice.
Suggestion
PresentationPlace the timbale in the centre of a large soup plate. Ladle bisque around the timbale. Garnish with rapini, apples and a potato. Top timbale with a spoonful of granite and serve.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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