King crab salad in crisp celeriac slices with pesto and crab creme
1.5 to 2 kg king crab (6-pin)
Bring a large pot of water to boil with about 2 tsp. salt per liters of water and a few bay leaves. Boil the king crab for about 10 min. Take legs up and cool down in cold water.
Cut the shell with a scissor and carefully remove the meat. Remember to remove also the thin leg piece sitting in the middle of the meat. Place the meat on a piece of kitchen roll and cover with foil. Put in refrigerator.
Remember to save all the shells for the crab cream.
1 large celeriac
Cut the peel of the celeriac so that it is uniformly round. Cut it into 2 mm thick slices on a slicer. It is important that the slices are large as they will shrink during baking.
Butter the slices with olive oil and place on baking paper on a baking sheet. Sprinkle with salt. Place baking paper over and place now another baking sheet on top of the celeriacs that they are in pressure.
Bake for 20 min. at 175 degrees. Remove the top baking plate and wax paper and let the slices bake until golden and crisp. Lat the slices cool on kitchen roll.
4dl white wine
2dl vegetable broth
2 tsp tomato puree
5 crushed juniper
2 bay leaves
Sauté the shells in a pan with olive oil over high heat along with roughly chopped onions and carrots. Add the spices and tomato puree. Add the white wine and broth. Let simmer for 15-20 minutes.
Sieve contents through a strainer that only the stock is kept. Pour the stock in a saucepan and add the cream. Simmer to obtain a creamy consistency. Season with salt, pepper and cognac.
1 bunch bassil
1 tbsp. pine nuts
1 clove garlic
25 g parmesan cheese
salt and pepper
Pour all ingredients in a blender, and mix until a suitable texture is achieved. Season with salt and pepper.
3 different kind of salads including frisée
roasted pine nuts
lemon juice from 1/2 a lemon
salt and pepper
Rinse the lettuce and pour over a little of the dressing. Set aside.
Arrange on large plates. First, a celeriac slice at the bottom. Add a little salad and pieces of king crab. Sprinkle with roasted pine nuts. Finish on top with a celeriac slice. Add a little pesto and crab cream around the crab salad. Serve if necessary with a little bread.