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Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli
2013-08-06
https://www.metro.ca/userfiles/image/recipes/fondant-poivron-rouge-piment-espelette-crabe-gourganes-aioli-safrane-4755.jpg
PT20M
PT20M
PT3H40M
Red Pepper FondantMelt the butter in a saucepan. Add the onions and sweat until lightly colored.Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.Pass the mixture through a sieve to remove the particles and keep only the cream.Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.Crab and Broad Bean SaladBlanch the broad beans 3 minutes in salted boiling water. Drain and cool.Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.Saffron-flavored AilloliMix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.To ServeCut the red pepper fondant into the desired shape. Place piecesof fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.
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Metro
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red pepper fondant
1 Tbsp. butter
1/4 cup (40 g) onion, thinly sliced
1 red bell pepper, diced
2 Tbsp. white wine
2 gelatine leaves
1/3 cup (80 mL) whipping cream
pinch of Espelette pepper
salt and pepper
crab and broad bean salad
1/3 cup (70 g) broad beans, peeled and washed
8 string beans
3/4 cup (190 g) crab meat
3/4 cup (190 mL) fresh cream
1 tsp. lime juice
salt and pepper
saffron-flavored ailloli
1 garlic clove
1/3 cup (80 mL) extra virgin olive oil
1 Tbsp. white wine
pinch of saffron
salt and pepper
to serve
flower buds
fresh herbs
Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
3:40
TOTAL TIME
Ingredients
-
red pepper fondant
-
1 Tbsp.
butter
-
1/4 cup
(40 g)onion, thinly sliced
-
1
red bell pepper, diced
-
2 Tbsp.
white wine
-
2
gelatine leaves
-
1/3 cup
(80 mL)whipping cream
-
pinch of Espelette pepper
-
salt and pepper
-
crab and broad bean salad
-
1/3 cup
(70 g)broad beans, peeled and washed
-
8
string beans
-
3/4 cup
(190 g)crab meat
-
3/4 cup
(190 mL)fresh cream
-
1 tsp.
lime juice
-
salt and pepper
-
saffron-flavored ailloli
-
1
garlic clove
-
1/3 cup
(80 mL)extra virgin olive oil
-
1 Tbsp.
white wine
-
pinch of saffron
-
salt and pepper
-
to serve
-
flower buds
-
fresh herbs
Preparation
Red Pepper Fondant
Melt the butter in a saucepan. Add the onions and sweat until lightly colored.
Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.
Pass the mixture through a sieve to remove the particles and keep only the cream.
Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.
Crab and Broad Bean Salad
Blanch the broad beans 3 minutes in salted boiling water. Drain and cool.
Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.
Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.
Saffron-flavored Ailloli
Mix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.
To Serve
Cut the red pepper fondant into the desired shape. Place pieces
of fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.
Source :
Metro
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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.
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.
