»feine adressen – finest« – München 4 20

26 b | finest gourmet
Brown Crab Cannelloni
with green asparagus tips, small cuttlefish and corail emulsion, lemongrass marinade
INGREDIENTS FOR 4 SERVINGS
1 | Brown Crabs
6 Brown crabs (à 500g)
6 l vegetable stock
2 | Crab Cannelloni
5 sheets gelatine
2 a | Marinade
30 g lime oil
30 g extra virgin olive oil
juice and grated zest of 1 lime
juice and grated zest of 1 lemon
2 sticks lemon grass
fleur de sel · pepper
2 pinches sugar
2 b | Crab Salad
lemon grass marinade
salt · cayenne pepper
¼ bunch chives
2 c | Crab Jelly
200 g pike-perch fillet
200 g prawns
1 egg white
100 g mushrooms
1 Tomato
stems of 1 bunch each of dill,
chervil, tarragon
1 thyme branch
2 cloves of garlic
1 bay leaf
50 ml white wine
20 ml Ricard
20 ml Noilly Prat
9 sheets gelatine
2 d | Velouté
40 ml olive oil
100 g carrots
100 g celery
100 g fennel
100 g leek
300 g peeled tomatoes
50 g tomato paste
5 g white peppercorns
3 g coriander seeds
1 bunch dill
250 ml dry Riesling
100 ml Noilly Prat
40 ml cognac
40 ml port wine
750 ml crab stock
250 g cream
sea salt · pepper
cayenne pepper
3 | Crab Stock &
Corail Emulsion
60 ml olive oil
150 g fennel bulb
200 g celery
200 g carrots
200 g leek
2 ripe tomatoes
5 cloves of garlic
10 white peppercorns
100 ml dry white wine
50 ml Noilly Prat (vermouth)
10 dill stalks
stems of 1 bunch of chervil
3 l fish stock
sea salt · pepper
20 g lobster corail
80 g cream
6 g lemon juice
2 stems basil
salt · cayenne pepper
4 | Garnish
40 very thin green asparagus
50 g carrots
50 g leek
50 g celery
¼ bunch chives
8 very small squids
small dill flags
10 ml olive oil
salt · pepper
5 | Coriander Sauce
1 egg yolk
60 ml sunflower oil
30 ml roasted sesame oil
20 ml lime oil
1 bunch coriander, finely chopped
20 g candied ginger, finely chopped
1 garlic clove, grated
15 ml soy sauce
½ tsp rice vinegar
100 g crème fraîche
1 pinch Dayong
salt · pepper
PREPARATION
1 | Brown Crabs
Simmer the crabs in the vegetable stock for 14 min. Remove the crabs
from the stock and let them cool down. Cut off the shears and break
them out. Chop the body of the edible crabs, wash well. Reserve the
meat of 4 crab claws for the garnish. Mash the crab meat with a fork.
2 a | Marinade
Mix lime and olive oil. Stir in lime juice and zest as well as
lemon juice and zest. Add finely chopped lemon grass. Season to
taste with salt, pepper and sugar. Leave to stand for 30 min and
then pass through a fine sieve.
2 b | Crab Salad
Flavour the crab meat with the lemongrass marinade, salt and cayenne
pepper. Add the chive rolls and leave to cool.
2 c | Crab Jelly
Turn the pike-perch fillet and prawns through the coarse disc of
the mincer. In a saucepan, mix the fillet well with the egg white
finely chopped mushrooms, diced tomatoes, herb stalks, thyme, garlic
and bay leaf. Top up with white wine, Ricard, Noilly Prat and
1.5 l crab stock. Bring to the boil slowly, stirring gently from time
to time. Do not stir after boiling, otherwise the liquid will cloud