Crab salad canapé with Oyster Leaves and veal tartare with Zallotti Blossom

(For 4 amuses)

Crab salad: 

• 120g North Sea crab (clean) 
• 20g Basil oil 
• 12g balanced fine carrot brunoise 
• 12g balanced fine leek brunoise
• salt 
• 3 to 4 leaves of finely chopped coriander 
• 1 leaf of finely chopped Oyster Leaves 

Canapé:

• White bread 
• sunflower oil

Veal tartare: 

• 100g veal fillet 
• 5g mayonnaise 
• 5g olive oil 
• finely chopped capers 
• mustard 
• pepper 
• salt 
• Tabasco 

Sweet sour:

• 100g granulated sugar 
• 100g water 
• 100g vinegar 
• 3 peppercorns 
• 1 bay leaf 
• 1 piece of cloves 
• ½ sprig of Thyme 

Basil oil:

• 100g sunflower oil 
• 5g basil 
• 5g Zallotti Cress 
• 2 drops of Tabasco 

Garnish: 

• roasted pearl onions 
• little gem on sweet and sour 
• Zallotti Blossom 
• Oyster Leaves 
• blanched garden peas
• boiled quail egg

Crab salad:

• If fresh, cook and clean the crab.
• Finely chop the coriander and cut the Oyster Leaves into julliene.
• Prepare the salad.

Canapé:

• Cut out the white bread with a cutter and heat a thin layer of oil in a frying pan.
• Bake the bread until golden brown on both sides.

Veal tartare:

• Cut the veal fillet into fine brunoise.
• Season this with the ingredients.

Sweet sour:

• Put all ingredients in a pan and bring to a boil.
• Cover the pan and let it cool down and soak overnight.
• Strain this the next day and keep the liquid to make the little gem.

Basil oil:

• Put all ingredients in the blender and let it run for a few minutes.
• Pour everything into a container and leave it covered in the refrigerator overnight.
• Pass this the next day.

Finish:

• Press the crab salad in a smaller plug than the one used for making the canapé and add it directly onto the canapé.
• Make a canelle of the veal tartare and place it on the crab salad.
• Garnish the canapé as you see fit.

Recipe: Bas Vester