Jean-Denis Rieubland’s Crab Flavored with Kaffir Lime
Paired with the fresh flavors of citrus fruit and mango, and underpinned by the umami of caviar, the sweet crab meat sings in this refined dish by chef Jean-Denis Rieubland of Michelin-starred Le...
Keywords
- hotels & travel
Ingredients
- 1 live crab (800g)
- 100g carrot
- 100g onion
- 200ml white vinegar
- 500ml crustacean stock
- peppercorns
- thyme sprig
- 100g mango
- 1 lemon
- 1 bunch chives
- 2 spring onions
- 50ml cognac
- 120g cream
- 6 soaked gelatine leaves
- 40g caviar “sturia, prestige”
- 1 slice of sandwich bread
- handful borage flowers
- handful pineapple sage
- handful mini purple shizo
- kumbawa
- Espelette pepper
- salt
- oranges
- limes
- apple (golden)
- 100g butter
- 50g sugar
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