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Crab and Avocado Timbale with Coconut Milk Granité
2013-08-06
https://www.metro.ca/userfiles/image/recipes/timbale-crabe-avocat-granite-lait-coco-6567.jpg
PT30M
PT1H30M
PT4H00M
<strong>Bisque</strong>Brown bodies of crabs in clarified butter.Add vegetables and sweat 2 - 3 minutes. Add tomato paste and cook 2 - 3 minutes.Flambée with rum and add fish stock, 1/2 a tin of coconut milk, parsley, coriander, garlic and ginger. Simmer 30 minutes.Strain through a chinois (conical sieve) and add remaining coconut milk.Reduce by half and season.<strong>Granité</strong>Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.<strong>Apples</strong>In a pan, reduce ice cider by half.Add water and sugar and boil for a few minutes. Add apples and cover with parchment paper. Simmer on low heat for 30 minutes or so.<strong>Crab</strong>Cook crab legs 4 - 5 minutes in a very salty court- bouillon. Remove meat from shell.<strong>Crab and avocado timbale</strong>Combine avocado with avocado oil, mint, parsley and coriander.Line 21/2-in. (6-cm) rings with plastic wrap and a lettuce leaf.Fill rings halfway with avocado salad then with crab. Close up wrap and lettuce leaf and set timbales aside.<strong>Rapini</strong>In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 - 2 minutes. Season.Blue potatoesPeel and slice.
4
Émission Les Chefs
4
1
4
4
bisque:
2 crabs, bodies only
clarified butter as needed
1 carrot, diced large
1 celery stalk, diced large
1 small onion, diced large
1 leek, green part only, diced large
2 Tbsp. (30 mL) tomato paste
1 cup (250 mL) dark rum
2 cups (500 mL) fish stock
1.500 tin coconut milk
2 parsley
2 sprigs coriander
1 garlic clove
4 tsp. (20 mL) crushed fresh ginger
granite:
0.500 coconut milk
0.500 lime
1/2 tsp. (2 mL) star anise powder
1/2 tsp. (2 mL) cardamom
1/2 tsp. (2 mL) Salt
black pepper
apples
1/2 cup (125 mL) ice cider
1/2 cup (125 mL) water
1/2 cup (125 mL) sugar
2 Granny Smith apple
crab and avocado timbale:
4 leaf lettuce
1 avocado
2 Tbsp. (30 mL) avocado oil
1 Tbsp. (15 mL) fresh mint
1 Tbsp. (15 mL) basil
1 Tbsp. (15 mL) coriander
crab:
2 crabs, legs only
court bouillon as needed
rapini
1 garlic clove
2 tsp. (10 mL) crushed fresh ginger
2 Tbsp. (30 mL) olive oil
1 bunch sommitees rapini, blanched and cooled
4 blue potatoes, cooked unpeeled
Crab and Avocado Timbale with Coconut Milk Granité
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
4:00
TOTAL TIME
Ingredients
-
bisque:
-
2
crabs, bodies only
-
clarified butter as needed
-
1
carrot, diced large
-
1
celery stalk, diced large
-
1
small onion, diced large
-
1
leek, green part only, diced large
-
2 Tbsp.
(30 mL)tomato paste
-
1 cup
(250 mL)dark rum
-
2 cups
(500 mL)fish stock
-
1.500 tin
coconut milk
-
2
parsley
-
2
sprigs coriander
-
1
garlic clove
-
4 tsp.
(20 mL)crushed fresh ginger
-
granite:
-
0.500
coconut milk
-
0.500
lime
-
1/2 tsp.
(2 mL)star anise powder
-
1/2 tsp.
(2 mL)cardamom
-
1/2 tsp.
(2 mL)Salt
-
black pepper
-
apples
-
1/2 cup
(125 mL)ice cider
-
1/2 cup
(125 mL)water
-
1/2 cup
(125 mL)sugar
-
2
Granny Smith apple
-
crab and avocado timbale:
-
4
leaf lettuce
-
1
avocado
-
2 Tbsp.
(30 mL)avocado oil
-
1 Tbsp.
(15 mL)fresh mint
-
1 Tbsp.
(15 mL)basil
-
1 Tbsp.
(15 mL)coriander
-
crab:
-
2
crabs, legs only
-
court bouillon as needed
-
rapini
-
1
garlic clove
-
2 tsp.
(10 mL)crushed fresh ginger
-
2 Tbsp.
(30 mL)olive oil
-
1
bunch sommitees rapini, blanched and cooled
-
4
blue potatoes, cooked unpeeled
Preparation
<strong>Bisque</strong>
Brown bodies of crabs in clarified butter.
Add vegetables and sweat 2 - 3 minutes. Add tomato paste and cook 2 - 3 minutes.
Flambée with rum and add fish stock, 1/2 a tin of coconut milk, parsley, coriander, garlic and ginger. Simmer 30 minutes.
Strain through a chinois (conical sieve) and add remaining coconut milk.
Reduce by half and season.
<strong>Granité</strong>
Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.
<strong>Apples</strong>
In a pan, reduce ice cider by half.
Add water and sugar and boil for a few minutes. Add apples and cover with parchment paper. Simmer on low heat for 30 minutes or so.
<strong>Crab</strong>
Cook crab legs 4 - 5 minutes in a very salty court- bouillon. Remove meat from shell.
<strong>Crab and avocado timbale</strong>
Combine avocado with avocado oil, mint, parsley and coriander.
Line 21/2-in. (6-cm) rings with plastic wrap and a lettuce leaf.
Fill rings halfway with avocado salad then with crab. Close up wrap and lettuce leaf and set timbales aside.
<strong>Rapini</strong>
In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 - 2 minutes. Season.
Blue potatoes
Peel and slice.
Source :
Émission Les Chefs
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
