Tomato and Crab Millefeuille
- 2½ tablespoons tomato paste (40 ml)
- 3½ tablespoons ketchup (55 ml)
- 5 tablespoons sherry vinegar (75 ml)
- A few drops of Tabasco®
- 5 tablespoons olive oil (75 ml)
- celery salt
- freshly ground pepper
- 16 large tomatoes
- 2 brown crabs (2 pounds 3 ounces/1 kg each), cooked
- 1 sprig tarragon
- 1 pinch curry powder
- ¼ cup mayonnaise (55 g)
- 1 lemon
- 10 large lettuce leaves
- ½ bunch watercress
- 1 Granny Smith apple
- 1 avocado
- 2⁄3 cup vinaigrette (150 ml)
- 6½ tablespoons olive oil (100 ml)
- 6½ tablespoons sherry vinegar (100 ml)
- 1 dash chlorophyll
- 8 sprigs chervil
- Freshly ground pepper
- Guérande sea salt
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Step 1: Millefeuille
Peel the tomatoes. Cut 4¾-by-2-inch (12-by-5-cm) strips from the outer flesh of the tomatoes. Set aside the remaining flesh for the coulis; you need 7 ounces (200 g) tomato flesh without seeds.
Spread the strips out on a baking sheet, cover with another baking sheet, and let rest for 2 to 3 hours.
Peel the crabs. Use a fork to shred the meat, removing any cartilage. Weigh out 8½ ounces (240 g) of crabmeat.
To peel the tomatoes more easily, cut an X across their bases, immerse for 10 seconds in boiling water, then place in an ice water bath. The skin should come off easily.
Collect smooth paste from the crab heads with a spoon, and pass through a drum sieve, pressing down with the back of a spoon or with a spatula.
Chop the tarragon. Mix the crabmeat with the curry powder, tarragon, 3 tablespoons of mayonnaise, lemon juice, and the crab paste. Set aside in the refrigerator.
Wash and dry the lettuce leaves. Roll up and chop with a knife in a chiffonade. Wash and dry the watercress. Remove the stems and chop the leaves with a knife.
Cut the apple into matchsticks and then into ¼-inch (5-mm) dice. Halve the avocado, remove the pit, and cut the flesh into ¼-inch (5-mm) dice.
Reserve the lettuce and watercress separately.
Blend the 7 ounces (200 g) of reserved tomato flesh. Add, in this order, the tomato paste, ketchup, vinegar, celery salt, pepper, Tabasco®, and olive oil.
Press through a fine conical strainer twice, to obtain a smooth tomato coulis. Check and adjust the seasoning. Refrigerate.
Season the lettuce and watercress separately with a bit of vinaigrette. Combine the diced apple and avocado. Season with a bit of vinaigrette.
Drizzle the tomato strips with a little olive oil and vinegar, and lay one at the bottom of a 4¾-by-2-inch (12-by-5-cm) frame. Season with pepper and fleur de sel. Scatter a bit of lettuce on top.
Cover with a layer of seasoned crabmeat. Place a tomato strip on top, followed by watercress and some of the apple-and-avocado mixture. Layer with another tomato strip, lettuce, crab, and another tomato strip.
Assemble four identical millefeuilles. Use a fork to drizzle with a few drops of oil and vinegar. Sprinkle with fleur de sel.
Step 2: Plating
Pour tomato coulis onto the plates. Mix the rest of the mayonnaise with the chlorophyll. Remove the frames from the millefeuilles, and place in the middle of the plates, with a sprig of chervil at each end.
Roll up paper to make a cone, fill with the chlorophyll-colored mayonnaise, and cut off the tip of the cone. Pipe small green dots over the edge the tomato coulis.
Prepare the plates just before serving. Serve cold.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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