WILD ALAKSAN KING CRAB MANIOC CANNELLONI, GREEN APPLE SABAYON PASSION MOAI CAVIAR BY PATRICE ST YVES
Wild Alaskan king crab paired with manioc canneloni, green apple sabayon, and passion moai caviar. A culinary journey from Alaska to Guadeloupe by Chef Patrice St Yves. Savor unique flavors in every...
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Ingredients
- 1 Wild Alaska King Crab
- 1 bouquet garni
- 4 Granny Smith apples
- 1/2 lime
- 6 3/4oz water
- 1 saffron tablespoon
- 1 teaspoon smoked paprika
- 3 1/3oz vegetable oil
- 1oz Cassava flour
- 1/2 bunch of coriander
- 1/2 sweet white onion
- 4g cumin
- 2g tumeric
- 5g garlic (1/2 clove)
- 5g fresh ginger
- 50 g fine polenta
- 120 g liquid cream
- 1 tbsp Vietnamese coriander leaves
- 2 egg yolks
- 1 tsp. to s. water
- 120g butter
- 1/2 passion fruit
- 150g cream
- A hint of wasabi
- Moai caviar (Koppert Cress) Sea fennel, dices of green apple, coriander cress, dill cress, shisho green and edible flowers.
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