North Sea crab salad from De Bokkedoorns

Name: North Sea crab salad from De Bokkedoorns
Ingredients: 2 kg live North Sea crabs; 1 units.items Shallot; 2 Mayonnaise; 1 units.items Granny Smith apple; 1 l Buttermilk; 100 g Celeriac; 60 ml Yuzu juice; 180 ml Olive oil; 6 units.items unsalted macadamia nuts; 20 units.items sorrel leaf; 1 units.items Avocado; zest of 1/2 lime; Olive oil; 4 Tzar Caviar; 0.5 Mayonnaise; 4 units.items sea banana / Salty Fingers; Saus.Guru Sea Buckthorn sauce; 1 Mustard

North Sea crab salad with avocado, buttermilk and macadamia nuts by Menno Post from restaurant De Bokkedoorns.

Sea Buckthorn sauce was developed by Saus.Guru and Menno Post and is used by Menno in this signature dish.

Ingredients

2kglive North Sea crabs

1units.itemsShallot

2Mayonnaise

1units.itemsGranny Smith apple

100gCeleriac

zest of 1/2 lime

1lButtermilk

60mlYuzu juice

180mlOlive oil

1Mustard

1units.itemsAvocado

Olive oil

0.5Mayonnaise

6units.itemsunsalted macadamia nuts

20units.itemssorrel leaf

4Tzar Caviar

4units.itemssea banana / Salty Fingers

Saus.Guru Sea Buckthorn sauce

Preparation

Bring a large pan of water to a boil and prepare a large container of ice water.
Add one of the crabs to the water, bring it back to a boil, and cook for about 6 minutes.
Remove the crab from the pan with a slotted spoon and cool in the ice water.
Repeat with the second crab.
Twist the claws and legs off the shells and crack the shell with a small hammer or cut open.
Remove the crab meat, using tweezers if necessary.
Check that there are no pieces of shell left in the crab meat.
Bring a small pan of lightly salted water to a boil. Meanwhile, cut the celeriac into small cubes of about 2 x 2 mm.
Blanch them briefly and drain.
Quarter the apple, remove the core, and cut the flesh into small cubes.
Peel and finely chop the shallot.
Mix the crab meat, celeriac, apple, and shallot with the mayonnaise and finely grated lime zest, and season with pepper.
Store the salad covered in the refrigerator until serving.

For the buttermilk, line a fine-mesh sieve with cheesecloth or place a coffee filter in a coffee filter holder and set it over a suitable bowl or measuring jug.
Heat the buttermilk to a temperature of 40 to 50 ºC until the milk begins to curdle.
Pour the milk into the sieve or coffee filter so that the curds remain in it.
Store the (cooled) curds covered in the refrigerator until serving.
Discard the drained liquid.

For the dressing, mix the yuzu juice, olive oil, and mustard and season with salt and pepper.
Store in a sealed jar until serving.

Prepare the avocado about an hour before serving: halve the avocado and remove the pit.
Cut one half into four wedges and the other half lengthwise, then remove the skin.
Place the four wedges on a heatproof surface and roast with a blowtorch or crème brûlée torch, or grill them in a grill pan.
Drizzle the avocado wedges with olive oil and season with salt and pepper.
To make an avocado cream, puree the other half of the avocado with a hand blender or fork.
Mix with the mayonnaise and season with salt and pepper.
Store the roasted avocado and the cream covered in the refrigerator until serving.

Take all prepared ingredients out of the refrigerator and let them come to room temperature.
Halve the macadamia nuts and toast them in a dry frying pan.
Divide the crab salad over four deep plates or bowls.
Place a wedge of roasted avocado on top and distribute the buttermilk curds over the plates.
Shake the dressing and carefully pour it over.
Garnish with the macadamia nuts, sorrel, sea beans / Salty Fingers, and the Tzar Caviar.
Dress with some Saus.Guru Sea Buckthorn sauce.