Home Recipes North Sea crab

North Sea crab

North Sea crab with haddock mascarpone cream, lovage, and dill pickle gel.

photo1 | Debic

Benoit Dewitte

Debic Culinary Advisor

Ingredients

For 10 servings

North Sea crab

100 g North Sea crab

20 g chopped shallots

olive oil

zest of lime

Lovage cream soup

200 g fresh spinach

50 g lovage leaves

250 g leek, the greens part

1 l sunflower oil

Haddock mascarpone cream

250 g Debic Cream Plus Mascarpone

200 g sushi vinegar

50 g haddock oil (same way as the

leek oil but with smoked haddock)

pepper

sea salt

Finish

gel of dill pickle vinegar

caviar of your choice

Debic products used

Cream Plus Mascarpone 1L

Preparation

North Sea crab

Brunoise the pickled shallots.

Mix the crabmeat with the olive oil and lime zest.

Lovage cream soup

Blanch the spinach and squeeze out all the moisture.

Blanch the lovage leaves.

Prepare an oil of leeks by mixing the greens of the leeks together with the sunflower oil in the thermomix to 70 °C. Sieve the oil.

Mix the leek oil with the blanched spinach and lovage.

Pass through the fine sieve.

Haddock mascarpone cream

Whip the Debic Cream Plus Mascarpone until lumpy.

Mix in the sushi vinegar and haddock oil.

Season to taste with sea salt and pepper.

Pour into a piping bag.

Assembly

Sprinkle the North Sea crab sugar over the bowls.

Sprinkle with the cream of lovage.

Pipe the haddock mascarpone cream on top.

Smooth out using a palette knife.

Spray small dots of pickle vinegar gel from dill on top.

Finish with a caviar of your choice and a few dill leaves.

Serve this dish on ice and garnish with flowers.

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