WILD ALAKSA KING CRAB MANIOC CANNELLONI
WILD ALAKSAN KING CRAB MANIOC CANNELLONI, GREEN APPLE SABAYON PASSION MOAI CAVIAR BY PATRICE ST YVES, CHEF PATRON AT CITRON VERT CATERING
“This dish is a celebration of the dual culinary heritages of south American and Guadeloupe. The ingredients connect two continents. The manioc is ideal for king crab as it has a naturally delicate flavour.”
Ingredients
Serves 4
• 1 Wild Alaska King Crab
• 1 bouquet garni
• 4 Granny Smith apples
• 1/2 lime
CASSAVA LACE TUILE
• 6 3/4oz water
• 1 saffron tablespoon
• 1 teaspoon smoked paprika
• 3 1/3oz vegetable oil
• 1oz Cassava flour
HERBAL PASTE
(used as a seasoning):
• 1/2 bunch of coriander
• 1/2 sweet white onion
• 4g cumin
• 2g tumeric
• 5g garlic (1/2 clove)
• 5g fresh ginger
You will have some left over, but you can easily use it in other preparations.
POLENTA
• 50 g fine polenta
• 120 g liquid cream
• 1 tbsp Vietnamese coriander leaves
• 1/2 lime
SABAYON PASSION FRUIT
• 2 egg yolks
• 1 tsp. to s. water
• 120g butter
• 1/2 passion fruit
WASABI WHIPPED CREAM
• 150g cream
• 1/2 lime
• A hint of wasabi
GARNISH
For the finish: Moai caviar (Koppert Cress) Sea fennel, dices of green apple, coriander cress, dill cress, shisho green and edible flowers.
Method
KING CRAB
1. Heat a pot of hot water with the aromatic garnish.
2. When boiling, add a large pinch of coarse salt and immerse the crab.
3. Simmer for 18 minutes (adjust according to the size of the crab).
4. Remove the crab and place it in a container of ice water.
5. Picked to recover the crab meat.
HERB PASTE
1. Mix all the ingredients to obtain a green paste, set aside.
CASSAVA LACE TILE
1. In a small saucepan, bring water to a boil. Once boiling, remove from heat and add in saffron and smoked paprika. Cover and allow to steep for 10 minutes.
2. Once steeped, strain through a mesh strainer, reserving liquid. With a wooden spoon, mix together the saffron tea with oil and Cassava flour.
3. Preheat a non-stick pan and add a 1/4 cup of saffron tuile mixture. Swirl until it reaches the edges of the pan. Cook for 30 seconds, flip and the cook for another 30 seconds.
4. Remove from pan roll it in a cannelloni shape and allow to cool on a plate.
POLENTA CRAB
1. Pour the liquid cream into a saucepan, salt, pepper, bring to the boil.
2. Pour the polenta in rain and cook for a few minutes, stirring (it’s very fast).
3. Add a splash of cream if necessary, the consistency should be soft; remove
from heat, add a few chopped coriander leaves and the crab meat.
4. Mix, add the juice and zest of 1/2 lemon, check the seasoning. Film and reserve
in the fridge.
This mix can be used with chives, coriander, diced apples… and fish instead of crab.
SABAYON PASSION
1. Put 2 yolks in a saucepan with a spoonful of water, salt and pepper; whisk briskly over very low heat to make a sabayon. Be careful, carefully monitor the temperature and do not hesitate to take the pan out of the heat if it cooks too quickly.
2. The sabayon should quadruple in volume and take on a supple and creamy texture.
3. Remove from the heat and incorporate the butter cut into pieces while continuing to whisk (possibly back and forth on the heat if the appliance tends to drop). Add 1/2 tbsp passion fruit, whisk constantly.
4. Add a few drops of lemon juice and check the seasoning.
5. Pour the sabayon into a siphon, insert a gas cartridge and keep at temperature.
WASABI WHIPPED CREAM
1. Whip the cream and add lemon zest, a hint of wasabi, salt and pepper.
2. Mix and put in a bag with a fairly fine nozzle. Reserve.
MAKING THE CANNELLONI
1. Take the cannelloni rolled. Put the cooled crab in a pocket. Filling like small sausages the cannelloni on both side if necessary and form the cannelloni.
DRESSAGE
1. Sprinkle parsley breadcrumbs on the bottom of the plate. Place the crab cannelloni.
2. Pipe a dash of wasabi cream on top of the cannelloni.
3. Place a few very thin dices of green apple, cress, coriander leaves, dill, and flowers.
4. At the last moment,
