Yellow Fin Tuna Carpaccio, King Crab Panna Cotta, White Asparagus, Caviar

30 Nov 2011

Luxe fusion is what it's all about with this Pierchic


Tuna carpaccio
2kg tuna fillets
50ml olive oil

King crab salad
2kg king crab legs
100g mayonnaise
50g chives
100ml fresh lemon juice

Cauliflower panna cotta
100ml cauliflower
50ml cream
2 leafs gelatin

80g white
20g sisho cress
10g caviar
Salt and pepper

Serves: 4

Tuna carpaccio
Slice as thinly as possible using your sharpest kitchen knife (or ask your fishmonger to use his slicing machine). Place on the plate. Brush it with olive oil and season with pepper and salt.

King crab salad
Pan fry the crab legs and pick the meat out of the shell. Mix the meat with mayonnaise, chives, lemon juice and season with salt and pepper.

Cauliflower panna cotta
Take the cauliflower veloute (see cauliflower veloute recipe) and add the cream. Heat it up and add the gelatine. Fill into small silicon moulds together with some crab meat and chives. Let it set for 2 hours in the fridge and remove from the mould.

Peel the asparagus and blanch in salted and sugared water until soft. Cool it down in ice water to stop the cooking process. Cut the tips into half.

INFO: This recipe was provided courtesy of Pierchic at Madinat Jumeirah