King Crab, mayonnaise, fresh herbs, blood orange vinaigrette by chef Gregory Faye

Let’s continue this Christmas menu by chef Grégory Faye with the second service, a starter of King Crab, mayonnaise, fresh herbs, blood orange vinaigrette paired with Domaine Séguinot-Bordet Chablis.

Ingredients:

• 1 peeled celeriac and lemoned
• 1 branch of celery
• 300g of King krab from Alaska or crab from Gaspésie hulled
• 12 fresh blood oranges
• 10 g of lemon vinegar
• 10 g of orange oil
• Timut pepper
• 10 g of olive oil
• 1 liter of milk at 3.25% (Organic Natrel is suggested)
• 20g of fresh ginger
• 40g of mayonnaise
• 10 g chopped chives
• 1 Bay leaf

Preparation of the King Crab, mayonnaise, fresh herbs, blood orange vinaigrette by chef Gregory Faye

• Cut the celeriac into a rectangle 5 cm wide and 8 cm long, the height does not matter.
• In the Japanese mandolin, cut 18 slices in the rectangle, thickness 4 mm.
• Heat the milk 3.25% with the bay leaf and a pinch of salt, poach the strips of celery for 1 to 2 minutes
• Drain and cool
• You can keep the milk for another use
• Cut 30 grams of celery stalks, boil them in salted water with baking soda.
• Bake 1 minute, cool in ice water
• Peel a blood orange, remove the segments, dice and reserve
• Peel 1 blood orange to remove the skin without the white, cut into small dice and blanch in 5 different boiling water, reserve.
• In a juice press, pass the rest of the celery stalks, reserve the light yellow and green leaves for the final dressage.
• Add ginger and reserve
• Mix all the elements: crab, mayonnaise, chopped chives, blood orange flesh, dices of orange peel, cubes of celery stalks.
• Spread the celery strips, and stuff with the crab mixture. Roll and set aside.
• Squeeze the remaining blood orange, reduce to ice, add lemon vinegar, orange oil and set aside.

Assembly:

• For the assembly, put the celery broth, season with celery salt, in a verrine
• To the net surface pour, a few drops of a good olive oil
• On a plate arrange 3 rolls of crab-celery
• Saucer with the vinaigrette and finish with a round of timothy pepper mill, put the celery leaves yellow (iced)

Discover the Christmas menu by chef Grégory Faye