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Crab roll with apple and herring caviar egg on toast

Crab roll with refreshing apple and herring caviar 'egg' on toast.

Ingredients

fresh North Sea crab
sea aster mayonnaise
Mango
thick yogurt
Cayenne pepper
citrus vinaigrette
avocado ready to eat

Algae powder
Lemon oil
green oil
herring caviar
5galgin spherification
4.5ggluco spherification
Clarified butter
brioche bread

Preparation

  1. Cook fresh crab in bouillon. Remove the meat from the shell.
  2. Make a salad from the meat with mayonnaise, finely chopped mango, a little thick yogurt, and cayenne pepper to taste.
  3. Slice a Granny Smith apple into thin ribbons using the KitchenAid slicer.
  4. Marinate in a little citrus vinaigrette.
  5. Puree a ready-to-eat avocado with a little water and lemon juice until smooth.
  6. Season with salt and pepper.
  7. Cut the apple slices to size and pat dry.
  8. Spread some avocado cream on them and finally spoon some of the salad on top.
  9. Roll up in foil and let set for a while. Cut to size.
  10. Serve with some dots of samphire mayonnaise.

  1. Mix green algae powder with lemon oil.
  2. Cut slices of brioche bread and cut out rounds.
  3. Dip them in the green oil and toast in the oven at 120°C.
  4. Blend a jar of herring caviar in a food processor (or blender).
  5. Mix with water until smooth (slightly thinner than yogurt).
  6. Using a hand blender, mix 4.5 grams of gluco into 220 grams of this mixture.
  7. Mix 1 liter of water with 5 grams of algin using a hand blender.
  8. Let it rest so the air bubbles disappear.
  9. Using a dosing spoon, scoop small balls of the herring mixture and drop them into the algin bath.
  10. Let them form into spheres in a few minutes, remove from the bath. Place briefly in clean water to rinse.
  11. Heat a non-stick pan with a little clarified butter.
  12. Place the herring 'yolk' in the pan, then pour egg white over it.
  13. Fry a small egg in this way.
  14. Serve on the toast.