North Sea crab, smoked avocado and beignet

Name: North Sea crab, smoked avocado and beignet
Ingredients: 2 North Sea crabs; 2 scallops; 20g crab liver; 20g crab meat; 10g crab protein; 250g crab meat; Crab liver cream; Japanese mayonnaise; Lime; Salt; Pepper; 1 crab with legs; 40ml white wine; 10ml vieux; 10ml Nouilly prat; 20ml Cognac; 50ml Napolitano; 10g Carrot; 10g shallots; 10g onion; 1 clove; 20g white leek; 1 stalk parsley; 1 bay leaf; 1 sprig of thyme; 15g celery; 2 white peppercorns; 1 stalk tarragon; 1tsp tabasco; Soy oil

www.four-magazine.com

Praised for his mastery of the French cooking techniques, Richard van Oostenbrugge gives you his recipe for this seafood dish to start spring in style.

Keywords

hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

Share this recipe: