Crab and fennel in sauce
Instructions
In a saucepan Cook the fish stock until reduced by half, then add the sherry and the isinglass softened in cold water and squeezed; season with salt and pepper.
In a bowl formed a layer of gelatin is often about 1/2 cm and let it solidify, then cut it into cubes.
Cut the fennel into thin slices, by quickly blanching in salted water so that they remain ' al dente '.
Extract the pulp from 12 of 24 chele, mash with a fork and mix in a bowl with mayonnaise, Cognac and cream; season the mixture with tabasco sauce and add salt.
Split into 4 individual plates the fennel, the gelatin cubes and the remaining claws.
Prepare a vinaigrette by mixing in a bowl, vinegar, oil, salt and pepper and pour it on the plates.
Place in the center of each of them a little mayonnaise to crab meat, sprinkle with dill and serve.
Ingredients and dosing for 4 persons
- 25 cl of fish fish stock (see recipe)
- 3 tablespoons of dry sherry
- 4 sheets of isinglass
- 1 faggot
- 24 boiled crab claws
- 3 tablespoons of mayonnaise
- 1 tablespoon of cognac
- 2 tablespoons of creme fraiche
- 6 drops of tabasco
- Finely chopped dill
- Salt
- White pepper
- For the vinaigrette:
- 2 tablespoons of good wine vinegar quality
- 6 tablespoons of sunflower seed oil
- Salt
- Pepper