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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 potatoes Peel and slice.
4
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 1.500 tin coconut milk 2 parsley 2 sprigs coriander 1 garlic clove 4 tsp. (20 mL) crushed fresh ginger 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) water 1/2 cup (125 mL) sugar 2 Granny Smith apple 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 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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    crabs, bodies only
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  • clarified butter as needed
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  • 1
    carrot, diced large
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  • 1
    celery stalk, diced large
  • 1
    small onion, diced large
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  • 1
    leek, green part only, diced large
  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 1.500 tin
    coconut milk
  • 2
    parsley
  • 2
    sprigs coriander
  • 1
    garlic clove
  • 4 tsp.
    (20 mL)
    crushed fresh ginger
  • 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
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  • 1/2 cup
    (125 mL)
    water
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  • 1/2 cup
    (125 mL)
    sugar
  • 2
    Granny Smith apple
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  • 4
    leaf lettuce
  • 1
    avocado
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  • 2 Tbsp.
    (30 mL)
    avocado oil
  • 1 Tbsp.
    (15 mL)
    fresh mint
  • 1 Tbsp.
    (15 mL)
    basil
  • 1 Tbsp.
    (15 mL)
    coriander
  • 2
    crabs, legs only
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  • court bouillon as needed
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  • 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
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    3 PK, PRODUCT OF MEXICO Russet Potatoes 10 lb, PRODUCT OF CANADA CANADA No. 1 GRADE

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    680 g PRODUCT OF CANADA CANADA NO. 1 GRADE

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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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