Spider Crab with Sautéed Asparagus, Chanterelle Mushrooms, and Crab Sauce
- 8 female spider crabs
- 1/2 ounces olive oil (2 cl)
- 20 green asparagus
- 7 1/2 ounces small chanterelles (210 g) (or 5 2/3 ounces (160 g) ready to use chanterelles)
- 1 1/2 tablespoons cooking olive oil (2 cl)
- 3/4 ounce of butter (20 g)
- 2 teaspoons lemon juice (1 cl)
- 2 teaspoons truffle juice (1 cl)
- 2 teaspoons seasoning olive oil (1 cl)
- fleur de sel
- 1 3/4 ounces carrots (50 g)
- 1 3/4 ounces onion (50 g)
- 1 3/4 ounces leek (50 g)
- 1 3/4 ounces fennel (50 g)
- 3 1/2 ounces butter (100 g)
- 14 ounces very ripe sliced tomatoes (400 g)
- 1 ounces tomato paste (30 g)
- 6 cloves garlic
- 1 lemon, quartered
- 3 1/2 fluid ounces white wine (10 cl)
- 2 cups light chicken stock (50 cl)
- 1 bunch basil
- 10 coriander seeds
- 1 sprig wild fennel
Step 1: Spider Crab
Separate the legs from the rest of the crabs. Reserve the crab roe and 4 of the shells for the jus.
Prepare a court-bouillon with the lemon, fennel, pepper, and salt, and simmer the crabs in a stock pot -- the legs for 3 minutes and the bodies for 12 minutes -- making sure to put the crabs in head-first. Drain and shell carefully to avoid breaking the meat inside.
Step 2: Crab Jus
Peel, wash and dice the carrots, onion, leek, and fennel into a large brunoise.
Quarter the crab shells, keeping the roe aside. Sauté the shells over a high heat in a cast iron pot with some olive oil. As soon as they start to brown, add 1 3/4 ounces (50 g) of butter. Caramelize slightly.
Add the diced vegetables, sweat without browning, and add the sliced tomatoes, tomato paste, crushed garlic, and the quartered lemon. Cook until tender for a few minutes, deglaze with white wine, cover with light chicken stock, and simmer for 20 minutes.
Add the basil, the coriander, and the wild fennel, and infuse off the heat for 20 minutes, then strain everything through a fine meshed chinois and reduce slightly. Thicken with 1 3/4 ounces of butter, some olive oil, and the crab roe. Be careful not to let the jus boil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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