Ingredients
Crab, alive, approx. 1200g
1 pomelo
85g crab-mayonnaise
3g tarragon
Tabasco, green
8 tarragon-macarons
Amaranth, popped
Buttermilk-crispies
Amaranth leaves (red)
Tarragon leaves, fine
Tarragon powder
Chili threads
Crab Mayonnaise
25g egg yolk
10g tarragon mustard
85g crustacean oil
15g grapefruit oil
12g vermouth-reduction
1 pinch Xanthan
Salt, pepper
Grapefruit juice
Buttermilk jelly film
250g buttermilk
65g Grapefruit juice
2.5g agar agar
2 sheets gelatine
1 pinch Xanthan
Tarragon Emulsion
200g spinach leaves
200g crab bouillon
2 eggs (cooked for 6 minutes)
50g tarragon
50g grapefruit oil (baserapeseed oil)
50g alba oil
2g Xanthan
Salt, pepper
Tabasco
Buttermilk snow
400g buttermilk
200g grapefruit juice
15g starch
1g agar agar
4 sheets gelatine
Salt, lemon juice
Tarragon Macarons
500g crustacean stock
100g spinach
25g tarragon
3,2g Xanthan
64g egg white powder (albumin)
40g egg white-sil
Method
Place crab into salted boiling water, reduce heat and allow to sit in hot water for 10 minutes.Separate pincers and legs and allow body to sit for another 10 minutes. Then, break pincers,legs and body apart and set usable meat aside. Divide pincers into four nice pieces, also divide meat from the legs into four parts. Tear all other meat into small pieces, ensuring that all meat is free from shell pieces. Mix torn meat with crab mayonnaise, add finely cut tarragon and season to taste with green Tabasco. Divide Pomelo and peel filets carefully, then twitch single segments. Add part of Pomelo segments to crab salad, set other part of segments aside for arrangement.Place crab salad into an icing bag (1.5 cm) and squeeze onto Buttermilk-jelly-squares and roll in half way.Refrigerate until arranging, then allow to temperate.
Buttermilk jelly film
Cook buttermilk with grapefruit juice and Agar Agar for 3 minutes, dissolve soaked gelatine in the mixture. Mix stock with a pinch of Xanthan until smooth and season with a dash of salt.Sieve through a strainer and pour liquid buttermilk jelly on plastic tray (Gastro-Norm). The tray should be warm to enable the jelly to spread equally before getting firm. Cool jelly thoroughly and cut into squares with 8 x 20 cm. Use jelly squares for jelly canneloni.
Buttermilk snow
Cook buttermilk with grapefruit juice and Agar Agar for 2 minutes, then add starch and cook for another minute. Dissolve gelatine in it and freeze buttermilk flat on a sheet. Place frozen buttermilk into Thermomix and mix until it becomes a fine powder. Store in a freezer.
Tarragon emulsion
Wash spinach leaves and blanch for a few seconds, then chill in ice water. Squeeze all of the water out thoroughly and mix finely together with crab bouillon, boiled eggs and raw tarragon. Blend in grapefruit, Alba oil and Xanthan while mixing. Season emulsion with salt, pepper and Tabasco and refrigerate.
Crab mayonnaise
Mix egg yolks with mustard and slowly blend in crustacean oil until mayonnaise becomes firm.Season with grapefruit oil, vermouth reduction, salt, pepper and grapefruit juice.
Tarragon Macarons
Mix Crustacean stock with blanched spinach and Tarragon finely in a Thermomix and sieve through a micro strainer. Season with salt and pepper, mix in Xanthan and refrigerate for 24 hours. Then add egg white powder and egg white-Sil and froth firmly. Squeeze froth on silicone sheets and dry in a dehydrator until mixture resembles crunchy macarons.
To serve
Spread tarragon emulsion onto a plate with a spatula. Arrange warm crab parts on the plate. Then place cannelloni on plate to give the jelly a decorative drapery. Spread Pomelo fibres, crunchy amaranth and buttermilk-crispies on cannelloni. Add some drops of Tarragon-emulsion and crustacean jelly.When arranging, add a spoon full of buttermilk snow to each jelly square, spread tarragon and amaranth leaves as well as macarons, then serve immediately.