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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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1 Vote
  • 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

  • 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
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

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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