King crab, kohlrabi, Moai Caviar, crab cream

King crab:

• King crab legs
• Clarified butter

Crab cream:

• 400g crab carcasses
• 400g milk
• 10g salt
• 2g cayenne pepper
• 250g grapeseed oil

Biscuit:

• 100g flour
• 100g protein
• 90g clear butter
• 30g sugar
• 4g salt

King crab:

• Break the king crab legs and marinate with clarified butter, vacuum seal and cook at 82°C for 10 minutes in a water bath.
• After cooking, remove from the butter and portion, or cut into small pieces for the tartare and marinate with the light crab cream.

Crab cream:

• Roast the carcasses in the pan and then deglaze with a little cognac.
• Fill up with milk and let it steep for 30 minutes, then strain and reduce to 1/3.
• Cool the reduced milk a little and then use the oil to make a mayonnaise.

Biscuit:

• Mix all ingredients together and spread on the template and bake undercooked, then remove from the template and finish baking separately.

Kohlrabi:

• Slice the kohlrabi thinly on the mandolin or cut out balls with the cutter and blanch briefly and then quench in the ice water.
• Cut the leaves into shape and spread the king crab tartare on top and roll up.

Serving:

• Arrange the cannelloni alternately with the crab meat on the plate, garnish with Moai Caviar and finish off with the tips of the Salad Pea and biscuit.

Recipe: Andre Wolff - Rungis Express