Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
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Begin by preparing the crab base. Place the shallots in a saucepan over a low heat and add just enough rice wine vinegar to submerge
50g of finely chopped shallot
rice wine vinegar
Cook over a low heat until all of the vinegar has been absorbed, then remove from the heat and allow to cool to room temperature. Add the cooled shallots and remaining ingredients to a separate bowl, mix to combine and set aside until ready to serve
100g of golden beetroot, diced
10g of baby radish, finely diced
10g of chives, fine chopped
35g of apple, finely chopped, not peeled
25g of whipping cream
flaky sea salt
Meanwhile, pick through the crab meat to ensure it does not contain any pieces of cartilage or shell. Combine the remaining ingredients with the meat, season well with salt and pepper to taste and set aside in the fridge until ready to serve
2 tbsp of olive oil
zest of 1 lime
zest of 1 lime
juice of 1 lime
500g of crab meat, white and hand picked
For the red wine dressing, add the red wine and red wine vinegar to a saucepan and reduce to achieve a thick syrup. Allow to cool, weigh the syrup and add double the amount of olive oil to syrup, whisking to combine
100g of red wine vinegar
100g of red wine
To serve, place a ring mould in the middle of each plate. Add 25g of the crab base to each mould, then top with 65g of the crab meat. Garnish with frisée leaves, avocado, grapefruit, pea shoots and radish slices. Dress each plate with the red wine dressing and serve immediately
2 2/3 handfuls of baby radish, thinly sliced
2 2/3 handfuls of pea shoots
1 grapefruit, cut into segments
1 avocado, roughly chopped
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