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Ingredients

 

Crab Tartar With Potato Mousse

 

Stock

 

* 2,5 dl white wine

* 1 l water

* 100 g finely sliced carrots

* 100 g finely sliced onion

* 100 g parsley stems

* 50 g green celery leaves

* 1 bay leaf

* Some crushed peppercorns

* 1 twig of thyme

* 1 peeled lemon

 

Potato Mousse

 

* 600 g potato

* 200 g whole milk

* 100 g Debic Végétop

* 50 g Debic Fry & Roast

* 100 g pasteurised eggwhite

* Salt and nutmeg

 

Crab Tartar

 

* 500 g crabmeat

* 200 g small pink and yellow grapefruit pieces

* 20 g freshly chopped coriander

 

 

Preparation

 

Stock

 

Cook all the ingredients over a low heat for one hour and pass through a Chinese strainer.

 

Carb Tartar and Stock

 

Bring the stock to the boil, plunge the live crab into it and leave to cook for 8 to 10 minutes. Loosen the top of the crab’s shell and extract all the flesh. Mix the crabmeat with the grapefruit pieces and the chopped coriander.

 

Potato Mousse

 

Cook the potatoes well in salt water. Drain the potatoes and mix them with 100gr of cooking juice, milk, Debic Végétop and the nutmeg. Add the egg whites and perhaps

a little salt. Put the mixture into a culvert, bring it to a temperature of 65°C in a Bain Marie and pour it over the Crab Tartar.

Done