Spider Crab and Cauliflower Cream with Greek Sauce
- 4 female spider crabs
- 1/2 Menton lemon
- 1 sprig dried fennel
- black pepper
- coarse salt
- 2 teaspoons lemon juice (1 cl)
- 2 teaspoons seasoning olive oil (1 cl)
- fleur de sel
- 1 lb shallots (500 g)
- 1/2 fennel bulb
- 3 garlic cloves
- 1 cup white wine vinegar (20 cl)
- 20 black peppercorns
- 40 coriander seeds
- 1 ribbon unsprayed lemon rind
- 2 sprigs fresh thyme
- 1/2 bay leaf
- 1 quart chicken stock (1 l)
- 1 1/2 fluid ounces seasoning olive oil (4.5 cl)
Step 1: Spider Crab
Separate the legs from the claws. Reserve the roe, and set 2 shells aside to make the Greek sauce.
Cook in the court-bouillon, simmering the legs for 3 minutes and the shells for 12 minutes. Be sure to insert the bodies into the water head side down. Drain, then carefully remove the meat from the bones. Do not crumble or crush the meat.
Step 2: Cauliflower
Separate the cauliflower into small florets. Blanch the florets in boiling salted water for 2 to 3 minutes. Shock in cold water and drain.
Set half of the cauliflower aside, and use the other half to make the cauliflower cream.
To make the cream first bring the light chicken stock and the whipping cream to a boil. Add the cauliflower and a pinch of curry, and cook for 40 minutes.
Mix in a high speed blender, moistening with cooking juices as needed until you achieve a smooth cream.
Strain through a fine-meshed chinois and season to taste.
Blend the mixture, then set aside until completely cooled. Add crème fraiche as needed to achieve the proper consistency.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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