RECEPT VAN DE MAAND DECEMBER, SEA BASS, NORTH SEA CRAB

7 december 2014

In december is ons recept van de maand Tartare of sea bass, North Sea crab, watercress and wasabi vinaigrette. Dit recept is afkomstig uit:

PERFECT HARMONY
Een prachtig boek over het toprestaurant LA RIVE dat InterContinental Hotel Amstel Amsterdam herbergt. Chef de cuisine Rogér Rassin & maître sommelier Ronald Opten





ingredients

TARTARE
320 G SEA BASS FILLET
1 LIME (ZEST)
100 ML ARBEQUINA OLIVE OIL
1 TBSP FINELY CHOPPED CHIVES
CRAB CLAWS (100 G CLEANED)
ICE WATER
1 SP MAYONAISE (MADE WITH OLIVE OIL)
SALT
PEPPER

VEGETABLES
1 CUCUMBER
1 CARROT
4 MINI CARROTS
OLIVE OIL
SEA SALT
A FEW STALKS OF CHIVES
ICE WATER

WASABI VINAIGRETTE
10 ML SOYA (KIKKOMAN)
250 ML GRAPE SEED OIL
185 ML NATURAL VINEGAR
22.5 G SUGAR
22.5 ML WATER
60 G WASABI PASTE
8 G GARLIC
35 G MUSTARD

WATERCRESS CREAM
2 BUNCHES WATERCRESS
200 ML OLIVE OIL

CROUTONS
4 THIN SLICES OF BREAD

PRESENTATION

30 G PEELED DUTCH SHRIMPS
CRÈME FRAÎCHE
FRISÉE LETTUCE
CAVIAR
BLUE OCEAN (KOPPERT CRESS)
SCARLET CRESS (KOPPERT CRESS)

preparation

TARTARE
Skin the fillets of the sea bass and dice them into a fine brunoise. Add the olive oil, lime zest and chives. Cook the crab claws for 6 minutes, and then cool them immediately in ice water. Mix the crabmeat with the mayonnaise, lime zest, salt and pepper.

VEGETABLES
Cut the cucumber into half-moon shapes and strips (using a mandolin). Clean and blanch the carrots. Mix with the olive oil and some sea salt. Cut the chive stalks leaving them long and place them in ice water until they curl.

WASABI VINAIGRETTE
Mix all of the ingredients together until fully integrated.

WATERCRESS CREAM
Blanch the watercress, rinse cold, then turn the watercress in the olive oil.

CROUTONS
Sprinkle the slices with olive oil and a little salt and put them in the oven to 160°C.

presentation

Place a cutter on the plate and line the bottom with the tartare of sea bass using a pestle. Garnish with the cream of crabmeat. Remove the cutter.
Put on the crab, spaced nicely, small dots of the crème fraîche. Draw a nice line of watercress cream on the plate.
Arrange tufts of frisée lettuce with the vegetables, arrange cucumber ribbons across the dish and garnish with the shrimps.
Top with two quenelles of caviar, ‘Blue Ocean’ and ‘Scarlet Cress’ (Koppert cress) and watercress cream. Serve the vinaigrette separately.

Reageer hier en praat mee!

Delen

Tip van de redactie

Rijks, Masters of the Golden Age

Rijks, Masters of the Golden Age

Marcel Wanders

€ 125,00

Volg d'jongeHond