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Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli https://www.metro.ca/userfiles/image/recipes/fondant-poivron-rouge-piment-espelette-crabe-gourganes-aioli-safrane-4755.jpg PT20M PT20M PT3H40M
Red Pepper FondantMelt the butter in a saucepan. Add the onions and sweat until lightly colored.Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.Pass the mixture through a sieve to remove the particles and keep only the cream.Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.Crab and Broad Bean SaladBlanch the broad beans 3 minutes in salted boiling water. Drain and cool.Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.Saffron-flavored AilloliMix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.To ServeCut the red pepper fondant into the desired shape. Place piecesof fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.
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red pepper fondant 1 Tbsp. butter 1/4 cup (40 g) onion, thinly sliced 1 red bell pepper, diced 2 Tbsp. white wine 2 gelatine leaves 1/3 cup (80 mL) whipping cream pinch of Espelette pepper salt and pepper crab and broad bean salad 1/3 cup (70 g) broad beans, peeled and washed 8 string beans 3/4 cup (190 g) crab meat 3/4 cup (190 mL) fresh cream 1 tsp. lime juice salt and pepper saffron-flavored ailloli 1 garlic clove 1/3 cup (80 mL) extra virgin olive oil 1 Tbsp. white wine pinch of saffron salt and pepper to serve flower buds fresh herbs
Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli

Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli

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  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
3:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • red pepper fondant
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  • 1 Tbsp.
    butter
  • 1/4 cup
    (40 g)
    onion, thinly sliced
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  • 1
    red bell pepper, diced
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  • 2 Tbsp.
    white wine
  • 2
    gelatine leaves
  • 1/3 cup
    (80 mL)
    whipping cream

  • pinch of Espelette pepper

  • salt and pepper

  • crab and broad bean salad
  • 1/3 cup
    (70 g)
    broad beans, peeled and washed
  • 8
    string beans
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  • 3/4 cup
    (190 g)
    crab meat
  • 3/4 cup
    (190 mL)
    fresh cream
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  • 1 tsp.
    lime juice

  • salt and pepper

  • saffron-flavored ailloli
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  • 1
    garlic clove
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  • 1/3 cup
    (80 mL)
    extra virgin olive oil
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    SAVE $3.00
    BASSO OLIVE OIL

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    1 L


  • 1 Tbsp.
    white wine

  • pinch of saffron
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  • salt and pepper

  • to serve

  • flower buds
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  • fresh herbs
Imprimer ma sélection

Preparation

Red Pepper Fondant

Melt the butter in a saucepan. Add the onions and sweat until lightly colored.

Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.

Pass the mixture through a sieve to remove the particles and keep only the cream.

Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.

Crab and Broad Bean Salad

Blanch the broad beans 3 minutes in salted boiling water. Drain and cool.

Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.

Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.

Saffron-flavored Ailloli

Mix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.

To Serve

Cut the red pepper fondant into the desired shape. Place pieces

of fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.

Source : Metro

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