Crab Remoulade by Chef Mauro Colagreco

Ingredients (serves 4)

160 g crab meat
16 g dill
12 g chives
Zest and juice of 1 lemon
20 g shallot

For the remoulade

350 g celeriac
100 g green apples
Mustard
Mayonnaise
Fresh horseradish
20 g hazelnuts
Salt
Espelette pepper

For the finishing touches

24 g radish pickles
24 g red onion pickles
20 g green apple gel
(500 g apple juice + 8 g agar-agar)

Method

1. Carefully sort through the crab meat to remove any cartilage.

2. Finely chop the shallot, chives, and dill. Toast and roughly crush the hazelnuts.

3. Prepare the radish and red onion pickles: wash and cut the vegetables. Bring all the ingredients to a boil, strain through cheesecloth, then pour the hot liquid over the vegetables in a jar. Seal and steam at 95°C (203°F) for 40 minutes. Set aside.

4. Prepare the green apple gel: bring the apple juice to a boil, add the agar-agar, and whisk for 2 minutes. Pour into a suitable container and refrigerate. Once set, blend until smooth. Transfer to a piping bottle and keep chilled.

5. Prepare the remoulade: peel and grate the celeriac and green apples. Mix with the hazelnuts, mayonnaise, lemon juice, and fresh horseradish. Season with salt and Espelette pepper.

6. Cut a few green apple sticks into fine matchsticks.

7. Season the crab meat with dill, chives, shallot, lemon zest and juice, olive oil, and salt.

8. Plating: using a ring mold, arrange the crab on the plate. Add the remoulade, green apple matchsticks, and hazelnuts harmoniously. Finish with dots of green apple gel and the radish and red onion pickles.

Enjoy with a well-chilled glass of Riva.