Snow crab salad with avocados and asparagus
Ingredients:
- 2 avocados
- 150g fresh-cooked snow crabmeat
- Zest of 1 orange
- Zest of 1/2 lemon
- 4 tablespoons hazelnut oil
- 150g green asparagus
- 50g dried tomatoes
- Chopped parsley
- Chopped chervil
- Chopped chive
- Juice of 1/2 lemon
Method:
- Wash carefully the asparagus and blanch them in salted boiling water for 2 minutes.
- Cool the asparagus and cut them, the tomatoes and the avocados in small dices.
- In a bowl, mix the zest, oil, vegetables and herbs. Then add avocados and the lemon juice. Mix well.
- In a stainless ring, fill the preparation and drop the crabmeat on top.
- Season with salt, pepper and a drop of oil.
- Remove the ring, decorate with chive oil or balsamic vinegar and a fine bouquet of lettuce
Seafood Risotto 'à la ratatouille'
Ingredients:
Ratatouille Ingredients:
- 100g red pepper
- 100g yellow pepper
- 50g slow-roasted tomato
- 50g fennel bulb
- 50g yellow zucchini
- 50g green zucchini
- 60g chopped onion
Risotto Ingredients:
- 40cl lobster stock
- 60cl poultry stock
- 10cl white wine
- 90g butter
- Few filaments of saffron, chopped parsley
- 200g Arborio rice
- 4 big scallops
- 4 shrimps
- 8 mussels
- 8 clams
Method:
- Cut ratatouille's vegetables into small dices and stir-fry into olive oil.
- Add the Arborio rice while stirring.
- Pour the white wine.
- Cook until dry.
- Pour lobster and poultry stocks.
- Let simmer while stirring until the rice is cooked.
- Then add butter, oil, saffron and chopped parsley.
- Fry scallops and shrimps. Steam mussels and clams.
- Depose risotto in plates and garnish with seafood.
Chocolate cake with fruit coulis
Ingredients:
- 225 g dark chocolate
- 225 g butter
- 180 g sugar
- 5 eggs
Method:
- In the top pan of a double boiler, melt the chocolate with the butter.
- Add the sugar and set aside to cool slightly.
- Add the eggs one at the time with a wooden spoon.
- Pour the mixture in a squared mould and bake in the oven (preheat at 350°F) for 20 minutes.
- Let cool the cake for the night and cut it in rectangular portion.
- Serve the cake with one or two different fruit coulis
Suggestion - Fruit coulis:
- In the bowl of a culinary robot, reduce in puree 3 cups of fruit (raspberries, strawberries, blueberries or others) with 1/3 cup of sugar.
- If the puree is too thick, you may add a little bit of water or orange juice to make a softened coulis.
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