Wednesday, July 05, 2006

Crab Maraichere

This is a recipe from the chef Louis Grondard who runs a famous Parisien restaurant called Le Drouant. It should be served fresh, and won't keep for more than 48 hours.

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Ingredients pour 4
Preparation and cooking time : 1h20
1 leek chopped into small cubes
1 potato (preferably Roseval) chopped into small cubes
12 cherry tomatoes
50 cl olive oil
1 tbsp thyme
12 cl crème fraîche
1 bunch of fresh chives
400 gr crab meat
2 limes
1 bunch of dill
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  • Boil the potato and leek cubes seperately in salted water for 6 minutes. Cool under running water.
  • Use boiling water to remove the tomato skins.
  • Cook the cherry tomatoes on a low heat in a pan of olive oil and thyme, then leave to cool.
  • Mix the potato and leek in a salad bowl, add the cream, and season with salt and pepper.
  • Season the crab meat with olive oil, chopped chive, salt and pepper.
  • Using circles (small metallic cylinders around 8 cm tall), half-fill with the potato and leek mixture, then fill to the top with the crab meat and smooth a little creme fraiche over the top.
  • Powder chopped chive over the top, and leave to cool in the fridge.
  • Prepare a vinegraitte dressing from olive oil, lime juice and salt and pepper.
  • To serve, dress the circle in the middle of the plate, and place the cherry tomatoes around the side. Add a little vinegraitte (not so much as to overpower the flavour of the crab), and decorate with sprigs of dill and chopped chive.

Serve cold!

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