Recipe Iodised garden

To prepare this dish

Ingredient list

FILLING

500 g cockles
3 brown crabs (1.2 kg each)
250 g white wine
1 pod garlic, thinly sliced
3 sprigs lemon thyme
1 Granny Smith apples
10 g lemon juice
100 g rosted buckwheat groats "kasha"
QS ground black pepper

SALTY FOAM

400 g Excellence cooking cream 35% fat
100 g cooking juice from the cockles
160 g crab coral
40 g fresh sea urchin coral
1 lime zest
QS ground black pepper

CUCUMBER GEL

45 g fresh lemon juice
9 leaves gelatine
1,2 liter cucumber juice (approx. 3 cucumbers)
QS salt
QS ground black pepper

BUCKWHEAT TUILE

50 g Elle & Vire all Purpose butter 82% fat
20 g buckwheat flour
180 g water
QS salt
QS ground black pepper

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   FILLING

   Soak the cockles in cold, salted water (use 30 g of salt per 1 L of water) overnight in the fridge. Cook the crabs in the salted water, seasoned with pepper, with the lemon thyme for approx. 20 to 25 minutes (from cold water). Chill in the fridge. Shell and set the coral aside for making the foam. Rinse the cockles with clean water. Reduce the white wine with the finely sliced garlic in a saucepan until almost dry. Add the cockles, cover the pan and cook until they open. Take them out of the water and shell them. Put the cooking juice to one side, leave it to settle and filter it carefully. Set aside in the fridge for the salty foam. Finely brunoise the apple and add the lemon juice. Cook the buckwheat in the salted, boiling water for 10 to 15 minutes.
2. 2

   SALTY FOAM

   Mix together the cream, cooking juice, crab coral and sea urchin coral. Mix quickly. Add the grated lime zest. Leave to infuse in the fridge for a minimum of 2 hours. Strain through a chinois and pour into a siphon. Gas with 2 or 3 cartridges. Place in the fridge for 1 hour.
3. 3

   CUCUMBER GEL

   Boil the freshly squeezed lemon juice. Soak the gelatine leaves in the cold water for a minimum of 10 minutes. Pass the cucumbers through a juicer. Heat 200 g of cucumber juice to 50 °C. Then, add the drained gelatine and melt it. Pour all of the mixture into the remaining cucumber juice and add the lemon juice. Season with salt and pepper. Pour into dishes and set aside in the fridge for one hour.
4. 4

   BUCKWHEAT TUILE

   Melt the butter. Mix together all of the ingredients. Pour a small ladleful of tuile mixture into a hot non-stick frying pan and cook until the tuile is completely dry. Set aside on some kitchen roll.
5. 5

   ASSEMBLY

   Garlic scapes
   Mini oyster leaves
   “Pineapple” sage flowers
   Oxalis

   Arrange the crab meat, cockles, apple brunoise and buckwheat in a square. Add the garlic scapes, sage and oyster leaves. Add the foam, buckwheat tuile and oxalis.

   Chef's tip

   The brown crab can be substituted with spider crabs or other large crabs. When cooking the shellfish, it is better to use sea water, or well-salted water (33 g of salt per 1 L of water).

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.