Ingredients for the red king crab
- 2 red king crab legs
- 50 g butter
- 1 l water
- 100 g salt
- Olive oil, lemon juice
To prepare the crab
Remove the crab legs from the shell and place in a 10% brine solution for 7 minutes (bring 1 l of water to the boil with 100 g salt and allow to cool). Then vacuum-seal together with the butter and cook on the steam setting at 42°C for 12 minutes. Cool in iced water. Finely chop the top end of the meat (nearest the body) and divide the leg segments into four equal pieces. Season the tartar to taste with salt, pepper and a dash of lemon juice. Gently reheat the leg segments in a little butter.
Ingredients for the
- cauliflower purée
- 300 g cauliflower
- 150 ml cream
- Salt, nutmeg
To prepare the cauliflower purée
Cook the cauliflower in salted water until tender. Meanwhile, boil the cream until it has reduced by half. Then place the tender cauliflower in the cream and allow to simmer gently for approx. another 2 minutes. Then purée finely and season to taste with a little salt and nutmeg.
Ingredients for the beurre blanc
- 200 ml fish stock
- 100 ml white wine
- 80 ml Noilly Prat
- 2 shallots
- 4 juniper berries
- 2 cloves
- 2 bay leaves
- Some yellow mustard seeds
- Tarragon stalks, if available
- 250 g butter
- 30 g ‘Edelweiss’ chocolate from Original Beans
- Salt
To prepare the beurre blanc
Finely chop the shallots and sweat in a little butter over a gentle heat. Add all the herbs and sweat them briefly too. Deglaze with white wine and Noilly Prat. Fully reduce everything and add the fish stock. Then reduce the fish stock to 2/3 and gradually add the cold butter while stirring until the stock is fairly thick. Then refine with the white chocolate and season to taste with a little salt.
Ingredients for the cauliflower salad
- 2 medium-sized cauliflower florets
- Champagne vinegar
- Olive oil
- Salt, pepper
Cooking level
Preheated12 minutes | Steam setting at 42°C