HÉLÈNE DARROZE

Txangurro in Rose

STARTER

6 PERS
timing

42 MIN
preparation time

30 MIN
Cooking time

12 MIN

INGREDIENTS

CRAB
1 brown Cornish crab (3kg)
1 spider crab (2kg)
COOKING WATER
1 large onion
1 head of garlic
1 carrot
½ lemon
1 bay leaf

WHITE CRAB MEAT SALAD
200g white crab meat (spider and Cornish)
10g extra-virgin olive oil
Zest of 1 lime
6g chives
2g fleur de sel
1g timut pepper
50g pink grapefruit segments
50g brown crab meat
12g rose water

BROWN CRAB MEAT DRESSING
100g brown crab meat
1g espelette pepper
Salt, to taste
Crab consommé, if needed
12g lime juice
25g olive oil

POMELO SPUMA
1.2kg pomelo
or pink grapefruit juice
50g grapeseed oil
64g egg white powder
16g salt
20g gold leaf gelatine (10 sheets)
50g rose water

GARNISH
Rose petals,
brushed with olive oil
Dry rose powder

FINISHING
Rock salt
Egg white
Lemon zest
Empty crab shell

RECIPE DEVELOPMENT

1. COOKING THE CRAB
Cook the crab in simmering water with the cooking water ingredients. Time depends on the size of the crab (about 13 mins for 3kg). Break down the crab, keeping the brown meat, the top shell and pick the white crab meat from the carapace and the legs. Season the white meat, previously picked twice to remove all shell fragments using a UV light if possible, with the "white crab meat salad" ingredients. Each portion is 50g of mix.

2. BROWN CRAB MEAT DRESSING
Blend together all the ingredients using a Vitamix and pass through a fine chinoise.

3. PINK GRAPEFRUIT SPUMA
Rehydrate the gelatine leaves in ice and water then dissolve them in 50g of warm pomelo juice. Blend with the rest of the ingredients in a Vitamix then keep in syphon. For a syphon of 1 litre, use 2 gas charges.

FINISHING & SERVING INSTRUCTIONS
Whip rock salt with some egg white. On the plate, put some of the mix of rock salt, egg white and lemon zest to keep the crab shell stable. Inside the clean crab shell, put 50g of crab salad. Garnish with the rose petals and rose powder.