Cold Spider Crab with Sea and Cress Taste

Spider crab:

• 100 gr Spider crab meat

Sauce:

• 50 gr Spider crab ‘coral’
• 50 gr Shellfish water (get it opening mussels)

King prawn oil:

• 1 king prawn
• 100 gr Olive oil

Breadcrumbs:

• 100 gr day old bread

Foam:

• 250 gr Shellfish water
• 2 green peppercorns
• Gelatin leaves

Cress:

• Shiso Purple
• Shiso Green
• Mustard Cress
• Tahoon® Cress

Sauce:
Mix the coral of the spider crab in the thermomix with the shellfish water. Strain and set aside.

Oil:
Cut the king prawn and sauté. Make an infusion with olive oil at 70ºC for 60 minutes. Strain and set aside.

Breadcrumbs:
Cut the bread crust, cut the bread and mix with the king prawn oil. Strain and set aside.

Foam:
Rehydrate the gelatin and boil together with the green peppercorn and the shellfish water. Beat with the kitchen aid on an ice bath. Put the resulting foam in a square mold and let it set in the fridge for an hour. Cut the foam in rectangles of 6 cm de long and 3 cm wide. Place the cress in the square.

Presentation:
Fill up a mould (same as the foam) with the seasoned seafood. Place the breadcrumbs on top and on one side the foam and finish with some sauce.

Source: Restaurante Akelare, San Sebastian - www.akelarre.net