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

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

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

King Crab, mayonnaise, fresh herbs, blood orange vinaigrette paired with Domaine Seguinot Bordet Chablis by chef Gregory Faye

King Crab, mayonnaise, fresh herbs, blood orange vinaigrette paired with Domaine Seguinot Bordet Chablis by chef Gregory Faye
Crédit: Luc Bourgeois

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