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North Sea crab with apple, hangop, carrot and shrimp jus

A deliciously fresh dish with North Sea crab and apple.

Ingredients

3Granny Smith apples
1sushi vinegar
2Limes
shrimp sauce
Gelcrem
crab meat
1yellow carrot
Crème fraîche
Radish
1Winter carrot
Yogurt

Preparation

  1. Juice 2 Granny Smith apples, season the juice with lemon juice, and thicken with Sosa gelcrem. Fill a piping bag with the mixture and chill.
  2. Reduce the shrimp sauce to a thick jus and fill a squeeze bottle with it. Chill.
  3. Cut part of the apple into a fine brunoise and mix with a little lime juice to prevent discoloration. Slice the other part thinly on a mandoline, cut out with a small cutter, and sprinkle with a bit of lime juice as well.
  4. Season the crab meat with crème fraîche, lemon juice, the apple brunoise, and salt. Place in the refrigerator.
  5. Hang the yogurt overnight in a cheesecloth. Fill a piping bag with the strained yogurt.
  6. Peel the carrots, slice thinly on the mandoline, and briefly confit in oil until just tender.
  7. Place the crab meat with apple in the center of the plate. Arrange the carrot and apple slices in between. Pipe the apple cream, shrimp jus, and strained yogurt in between. Slice the radish thinly, dip in sushi vinegar, and insert in between.