1 hour 30 minutes, plus infusing, freezing and setting
While looking distinctly elegant on the plate, this stunning crab starter by Kevin Mangeolles packs real punch thanks to a fiery horseradish granita. With the rich brown crab meat offset by the heat of the horseradish and the delicate flavour of cucumber, this beautiful compressed tomato recipe makes a wonderfully balanced starter. Remember to begin preparing this recipe a good time in advance to leave enough time to infuse the horseradish cream and allow the granita to set.
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Begin by preparing the horseradish cream. Mix together the horseradish sauce, cream and lemon juice until thoroughly combined, then leave for an hour to infuse. Once infused strain the cream through a fine sieve and set aside until required
200g of horseradish sauce
400g of whipping cream
25ml of lemon juice
To make the horseradish granita combine 350g of the infused horseradish cream with the milk and salt and mix together thoroughly. Spread the mixture onto a tray and transfer to the freezer until frozen. Once frozen, scrape with a fork to create a coarse powder and return to the freezer until ready to serve
150g of milk
Preheat the oven to 150℃/gas mark 2
To make the crab tuile, blend everything together in a food processor and leave in the fridge for an hour to set. Spoon the crab mixture onto a non-stick baking tray and spread evenly into a thin layer. Bake for 8–10 minutes until golden and crisp
100g of brown crab meat
8g of sea salt
90g of plain flour
1 pinch of chilli flakes
65g of unsalted butter, softened
20g of sugar
45g of egg white
Slice the cucumber into 12 pieces, approximately 1cm thick. Season well and place into a vacuum bag, then seal and leave in the fridge for 1 hour
1 cucumber, peeled
Meanwhile, blanch the tomatoes in boiling water and refresh quickly in iced water. Carefully remove the skin and seeds from the tomato, reserving the seeds for garnish
9 cherry plum tomatoes
Mix 50g of the horseradish cream with the white crab meat and fill the tomatoes with the crab. Seal the stuffed tomatoes in a vacuum bag and leave for ten minutes
300g of white crab meat
salt to season
To serve, divide the stuffed tomatoes between six plates. Arrange two pieces of cucumber alongside the tomato, slicing the bases of the cucumber pieces so they stand upright, and add a generous serving of the granita to the centre of the plate. Spoon the reserved tomato seeds onto the plate and garnish with pieces of the crab tuile
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