King crab, avocado, pink grapefruit, wood sorrel


First published in 2015
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King crab

Pink grapefruit jelly

  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar

Avocado purée

Brown crab mayonnaise

To serve

Begin by preparing the jelly. Bring the grapefruit juice and sugar to a simmer in a pan, then add the agar agar and bring to the boil, whisking continuously for 2 minutes
  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar
Pour the jelly into a flat, non-stick or lined tray, creating a layer no more than 2mm thick, and allow to set. Once set, cut the jelly into circles measuring 8cm in diameter
For the avocado purée, halve the avocados and scoop out the flesh into a blender. Add the remaining ingredients, blitz until smooth, then pass through a drum sieve. Set aside until ready to serve
For the brown crab mayonnaise, blend the brown crab meat in a Thermomix until smooth, then remove and set aside. Place the egg yolks and mustard in a blender and, while mixing, gradually pour in the pommace oil to form a thick white emulsified mayonnaise
Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside
To serve, sweep the avocado purée across each plate and arrange 3 mounds of the crab meat on top. Pipe dots of the brown crab mayonnaise around the meat and add segments of pink grapefruit
Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately
First published in 2015
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