ARNAUD LALLEMENT

Roscoff Crab, Sea Lettuce & Flowers

STARTER

4 PERS
timing

69 MIN
preparation time

1 HOUR
Cooking time

9 MIN

INGREDIENTS

FINAL RECIPE
1 crab (1kg)
Cajun spice
Espelette pepper
Lime juice
Lime zest
4 borage flowers
4 pot marigold flowers
4 tagetes flowers
4 nasturtium flowers
4 violets
50g lemon purée
50g black lemon purée
50g sea lettuce purée
Sea lettuce chips

SEA LETTUCE PURÉE
10 sea lettuce leaves

LEMON PURÉE
Zest of 6 lemons, preferably from Agrumes Bachès

BLACK LEMON PURÉE
50g jar of black lemon, preferably from Maison Boteth

SEA LETTUCE CHIPS
4 pieces sea lettuce
Tempura batter
(flour, egg yolks, water)
Lime
Lemon
Salt
Sea lettuce purée

RECIPE DEVELOPMENT

1. ROSCOFF CRAB
Cook the crab in a court bouillon for 9 mins, then cool it in its own bouillon. Shell the meat and remove the cartilage. Season crab meat with olive oil, salt, Cajun spice, espelette pepper, lime juice and lime zest, to taste.

2. SEA LETTUCE PURÉE
Desalinate the sea lettuce. Blanch for 1 hour, drain, cool and put in a piping bag.

3. LEMON PURÉE
Blanch the lemon zest 5 times. Blend, strain and put in a piping bag.

4. BLACK LEMON PURÉE
Blend the black lemon, strain through a sieve and place in a piping bag with a 2mm nozzle.

5. SEA LETTUCE CHIPS
Cut 20cm pieces of sea lettuce and place on absorbent paper. Brush tempura batter over one side, fry at 160°C for 1 min, drain, salt and to the side without tempura add a drizzle of lemon juice, lime juice and sea lettuce purée.