Sashimi of scallops with North Sea crab

Name: Sashimi of scallops with North Sea crab
Ingredients: 8 units.items Scallops; For the scallop sashimi with North Sea crab; 0.25 units.items Granny Smith apple; 150 g crab meat; 1 Mayonnaise; 0.5 units.items bunch of sorrel; 2 Sheep's yogurt; 1 Olive oil; garden herbs; 3 units.items Avocados; 3 units.items juice of limes; 0.5 units.items Granny Smith apple; 1 Wasabi; handful of spinach; zest of 1 lime; 1 finely chopped white part of leek; Pepper and salt

Recipe by Edwin Vinke – De Kromme Watergang** in Hoofdplaat.

Ingredients

8units.itemsScallops

For the scallop sashimi with North Sea crab

0.25units.itemsGranny Smith apple

150gcrab meat

1Mayonnaise

0.5units.itemsbunch of sorrel

2Sheep's yogurt

1Olive oil

garden herbs

1finely chopped white part of leek

3units.itemsAvocados

3units.itemsjuice of limes

0.5units.itemsGranny Smith apple

1Wasabi

handful of spinach

zest of 1 lime

Pepper and salt

Preparation

Briefly cook the crabs in a court bouillon.
Immediately cool them in ice water and crack open the legs to remove the meat.
Set aside the meat from the head, blend it in the blender, then strain and mix with the sheep's yogurt.
Mix the leg meat with the mayonnaise and some pepper.
Blend the olive oil with the sorrel and half a granny smith apple in the blender and pass through a fine sieve.

Put all the ingredients for the avocado cream in the blender.
Blend until smooth and pass through a fine sieve.
Cut the apple into thin ribbons and briefly marinate them with some lime juice.
Arrange them in a circle on the plate.
Slice the scallops thinly and place them on the apple.
Season with salt and pepper and sprinkle with some finely sliced leek.
Drizzle the sorrel oil over.
Make a nice quenelle of North Sea crab, place it on the sliced scallop, and finish with some dots of avocado cream and fresh garden herbs.