Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Icone horloge

See Our Victoria Day Store Hours

Covid-19 Updates for Our Customers. Learn More

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.
4
0 0 0 0
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

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
3:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • red pepper fondant
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 pk PRODUCT OF ONTARIO AVOCADOS 5 pk PRODUCT OF MEXICO


  • 1 Tbsp.
    butter
    You might like:

    Flyer Deal  (1)
    GOURMET GARLIC BUTTER

    GOURMET GARLIC BUTTER

    $3.99 ea.

    125 g


  • 1/4 cup
    (40 g)
    onion, thinly sliced
    You might like:

    Flyer Deal  (1)
    VIDALIA SWEET ONIONS

    VIDALIA SWEET ONIONS

    $2.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE SWEET CORN 4 PK, PRODUCT OF U.S.A. GREEN FRENCH BEANS 400 g PRODUCT OF GUATEMALA


  • 1
    red bell pepper, diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 pk PRODUCT OF ONTARIO AVOCADOS 5 pk PRODUCT OF MEXICO


  • 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
    You might like:

    Flyer Deals  (2)
    DOLE SALAD KITS

    DOLE SALAD KITS

    $3.99 ea.

    198 - 347 g PRODUCT OF U.S.A. SELECTED VARIETIES


    RADICCHIO OR RADICCHIO TREVISO

    RADICCHIO OR RADICCHIO TREVISO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 1/3 cup
    (70 g)
    broad beans, peeled and washed
  • 8
    string beans
    You might like:

    Flyer Deals  (2)
    ORGANIC FRENCH BEANS

    ORGANIC FRENCH BEANS

    $4.99 ea.

    350 g, PRODUCT OF GUATEMALA BELLE GROVE ORGANIC PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO


    VIDALIA SWEET ONIONS

    VIDALIA SWEET ONIONS

    $2.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE SWEET CORN 4 PK, PRODUCT OF U.S.A. GREEN FRENCH BEANS 400 g PRODUCT OF GUATEMALA


  • 3/4 cup
    (190 g)
    crab meat
  • 3/4 cup
    (190 mL)
    fresh cream
    You might like:

    Flyer Deal  (1)
    SELECTION CREAM

    SELECTION CREAM

    2 for $6.00

    473 ml - 1 L SELECTED VARIETIES OR 3.49 EA.


  • 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
    You might like:

    Flyer Deals  (12)
    ALSTROMERIA BOUQUET

    ALSTROMERIA BOUQUET

    Your Choice $14.99 ea.

    15 STEM BUNCH OR LARGE AND MINI CARNATION BOUQUET 18 STEM BUNCH ASSORTED COLOURS


    POTTED FLOWERS

    POTTED FLOWERS

    $18.99 ea.

    (PREMIUM AZALEA)


    FRESH CUT TULIPS

    FRESH CUT TULIPS

    $12.99 ea.


    INTERMEDIATE ROSES

    INTERMEDIATE ROSES

    $14.99 ea.

    20 STEMS, 40 cm LONG ASSORTED COLOURS


    HYDRANGEA

    HYDRANGEA

    $19.99 ea.

    6.5" POT ASSORTED COLOURS


    MIXED BOUQUET ARRANGED IN A BOX

    MIXED BOUQUET ARRANGED IN A BOX

    $39.99 ea.

    ASSORTED COLOURS


    MIXED BOUQUET

    MIXED BOUQUET

    $20.00 ea.

    ASSORTED COLOURS


    FLORAL ARRANGEMENT IN VASE AND BAG

    FLORAL ARRANGEMENT IN VASE AND BAG

    $34.99 ea.

    ASSORTED COLOURS


    FRESH CUT TULIP

    FRESH CUT TULIP

    $12.99 ea.

    15 STEMS ASSORTED COLOURS


    PREMIUM DOZEN ROSE

    PREMIUM DOZEN ROSE

    $20.00 ea.

    12 STEMS ASSORTED COLOURS


    PETITE GARDEN POSY

    PETITE GARDEN POSY

    $14.99 ea.

    ASSORTED COLOURS


    PREMIUM ANNUAL HANGING BASKETS

    PREMIUM ANNUAL HANGING BASKETS

    2 for $28.00

    10" POT ASSORTED COLOURS AND VARIETIES AVAILABLE AT MOST LOCATIONS or 14.99 ea.



  • 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

Legal Notice

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.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.