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.

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

• 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!