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Crab and Avocado Timbale with Coconut Milk Granité https://www.metro.ca/userfiles/image/recipes/timbale-crabe-avocat-granite-lait-coco-6567.jpg PT30M PT1H30M PT4H00M
<strong>Bisque</strong>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, 1/2 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.<strong>Granité</strong>Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.<strong>Apples</strong>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.<strong>Crab</strong>Cook crab legs 4 - 5 minutes in a very salty court- bouillon. Remove meat from shell.<strong>Crab and avocado timbale</strong>Combine avocado with avocado oil, mint, parsley and coriander.Line 21/2-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.<strong>Rapini</strong>In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 - 2 minutes. Season.Blue potatoesPeel and slice.
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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 1.500 tin coconut milk 2 parsley 2 sprigs coriander 1 garlic clove 4 tsp. (20 mL) crushed fresh ginger granite: 0.500 coconut milk 0.500 lime 1/2 tsp. (2 mL) star anise powder 1/2 tsp. (2 mL) cardamom 1/2 tsp. (2 mL) Salt black pepper apples 1/2 cup (125 mL) ice cider 1/2 cup (125 mL) water 1/2 cup (125 mL) sugar 2 Granny Smith apple crab and avocado timbale: 4 leaf lettuce 1 avocado 2 Tbsp. (30 mL) avocado oil 1 Tbsp. (15 mL) fresh mint 1 Tbsp. (15 mL) basil 1 Tbsp. (15 mL) coriander crab: 2 crabs, legs only court bouillon as needed rapini 1 garlic clove 2 tsp. (10 mL) crushed fresh ginger 2 Tbsp. (30 mL) olive oil 1 bunch sommitees rapini, blanched and cooled 4 blue potatoes, cooked unpeeled
Crab and Avocado Timbale with Coconut Milk Granité

Crab and Avocado Timbale with Coconut Milk Granité

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
4:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • bisque:
  • 2
    crabs, bodies only
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  • clarified butter as needed
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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
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  • 1 cup
    (250 mL)
    dark rum
  • 2 cups
    (500 mL)
    fish stock
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  • 1.500 tin
    coconut milk
  • 2
    parsley
  • 2
    sprigs coriander
  • 1
    garlic clove
  • 4 tsp.
    (20 mL)
    crushed fresh ginger

  • granite:
  • 0.500
    coconut milk
  • 0.500
    lime
  • 1/2 tsp.
    (2 mL)
    star anise powder
  • 1/2 tsp.
    (2 mL)
    cardamom
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  • 1/2 tsp.
    (2 mL)
    Salt

  • black pepper

  • apples
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  • 1/2 cup
    (125 mL)
    ice cider
  • 1/2 cup
    (125 mL)
    water
  • 1/2 cup
    (125 mL)
    sugar
  • 2
    Granny Smith apple
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  • crab and avocado timbale:
  • 4
    leaf lettuce
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  • 1
    avocado
  • 2 Tbsp.
    (30 mL)
    avocado oil
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  • 1 Tbsp.
    (15 mL)
    fresh mint
  • 1 Tbsp.
    (15 mL)
    basil
  • 1 Tbsp.
    (15 mL)
    coriander

  • crab:
  • 2
    crabs, legs only
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    EXTRA LARGE COOKED SHRIMP

    EXTRA LARGE COOKED SHRIMP

    $19.99 /lb or ea.

    26/30 SIZE, $19.99 EA. WILD ARGENTINEAN RAW SHRIMP 20/30 SIZE, 908 g $19.99 EA. WILD CAUGHT RED COCKTAIL CRAB CLAWS $19.99/LB, $4.41/100g



  • court bouillon as needed

  • rapini
  • 1
    garlic clove
  • 2 tsp.
    (10 mL)
    crushed fresh ginger
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1
    bunch sommitees rapini, blanched and cooled
  • 4
    blue potatoes, cooked unpeeled
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    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


Imprimer ma sélection

Preparation

<strong>Bisque</strong>

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, 1/2 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.

<strong>Granité</strong>

Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.

<strong>Apples</strong>

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.

<strong>Crab</strong>

Cook crab legs 4 - 5 minutes in a very salty court- bouillon. Remove meat from shell.

<strong>Crab and avocado timbale</strong>

Combine avocado with avocado oil, mint, parsley and coriander.

Line 21/2-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.

<strong>Rapini</strong>

In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 - 2 minutes. Season.

Blue potatoes

Peel and slice.

Source : Émission Les Chefs

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