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Almost before we know it, we are already on our way to the fifth recipe of our ‘Pairing’ video series, a ‘Blue Crab Aspic with Fermented Radish, Creme Fraîche, Pickled Radish and Caviar’ prepared by Maria José Martínez at Lienzo, a dish that pairs incredibly well with our Mina de Oro.

Recipe:

INGREDIENTS: 

For the blue crab aspic:

  • 16 gr. Tomato and lettuce water
  • 16 gr. Clarified crab gravy
  • Pinch of salt
  • 0,3 pcs. Gelatine leaves
  • 32 gr. Blue crab meat

For the crab gravy:

  • 800 gr. Blue crab scraps
  • 640 ml. Mineral water
  • 0.58 gr. Agar-Agar

For the fermented radish:

  • 40 g radish
  • 40 g. Mineral water
  • 2 g. Coarse salt

For the pickled radish:

  • 1 pc. Round radish
  • 80 gr. homemade honey vinegar
  • 80 gr. 500g mineral water
  • 16 gr. Salt

For the Crème fraîche:

  • 80 g fresh cream 35% gm.
  • 8,8 gr. natural unsweetened yoghurt

Caviar for decoration.

PREPARATION:

      • For the Aspic: 
        • Fill the moulds with the crab meat. 
        • Hydrate the gelatine leaves in ice water. 
        • Mix the tomato and lettuce water, crab gravy and salt in a saucepan. 
        • Heat to 50 ºC and dissolve the hydrated gelatine leaves, strain and distribute in the moulds. 
        • Freeze in the freezer to make it easier to handle and set aside.
      • For the clarified crab gravy:
        • Reserve the crab scraps left over after crumbling the meat in a saucepan, add the water and boil for 45 min. 
        • De-foam, strain and reduce to 0.5 l. 
        • Cool. 
        • Mix with the agar-agar and bring to the boil. 
        • Freeze and then defrost in a cheesecloth and reserve the resulting liquid.
      • For the Fermented Radish
        • Grate the radish in a mandolin or finely chopped and mix with salt. 
        • Place in a disinfected jar and add the mineral water. 
        • Leave to ferment for 3 days at room temperature. 
      • For the crème fraîche
        • Mix the cream and yoghurt. 
        • Leave to stand at 37°C for 24 to 48 hours. 
        • Note that it has thickened and is ready to use.
      • For the pickled radish 
        • Finely slice the round radishes in wire cutters, place in a bowl and add the mixture of vinegar, water and salt. 
        • Impregnate in a vacuum packer and remove from the liquid. 
        • Set aside.

    •  

    PRESENTATION: 

      • Arrange the aspic on the plate and surround with the fermented radish. 
      • Top with crème fraîche. 
      • Place folded slices of pickled radish on top. 
      • Add caviar to taste.

    Don’t miss the fifth video ‘Maridaje’ with Maria José Martínez from Lienzo.