Crab Tian, sesame dressing, avocado puree, blood orange
This is a simple and well balanced dish that could be easily prepare for a casual dinner or as an appetizer.
The main technique involved in this dish is the ” Emulsions ” where a fat is mix to a another product, in this case we have an emulsion on the mayonnaise as well as on the avocado puree.
- 2 Eggs yolk
- 280 ml of vegetable oil
- 10ml of sesame oil
- 1 garlic clove, crushed
- 25ml of sherry vinegar
- 1tsp Dijon mustard
- First of all, put the egg yolks into the bowl, add the crushed garlic, Dijon mustard, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the oil in a jug in one hand and an electric hand whisk in the other, add drop of oil to the egg mixture and whisk this in.
- However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won’t take all day, because after a few minutes – once you’ve added several drops of oil – the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down.
- Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you’d like the mayonnaise to be a bit lighter, at this stage add tablespoons of boiling water and whisk it in.
- Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don’t despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened.
- Add the sesame seed and check the taste.
- 3 harsh avocado
- 50ml milk
- 100ml olive oil
- 8 drops of Tabasco sauce
- 2 limes (juice)
- white pepper corn
- Take the stones off the avocados and place the avocados on a mixer, add the rest of the ingredients (apart from the oil) and mix until smooth, add the oil slowly until you have a really smooth creamy puree, seasoning..
- Reserve the puree on a container covering the surface of the puree with oil and cling film to avoid oxidation or the browning of the avocado. the key to avoid oxidation of the puree is to cover all surface that could oxidize from the air contact or by adding an acid or antioxidant to make sure the color is really green
For the Crab Tian
- 100gr of White Crab Meat
- 50gr of shallots onions (cut really small: brunoise )
- 1 long dutch red chilli (cut really small: brunoise )
- 1 coriander fresh (cut into Chiffonade )
- freshly ground white pepper corn
- 1 tbsp of sesame mayonnaise
- sesame seeds (black)
- 2 tbsp of avocado puree
- blood orange segments
- Mix the crab meat, with the shallots, chilies, coriander, a bit of the sesame mayonnaise and the black sesame seeds. mix well and check seasoning.
- Place the mix of the crab on the plate and top with the blood orange. As you can see on the picture i used a small ring to place the crab meat uniformly and top it with the blood orange segment.
- Decorate with a spoon of the avocado puree by using placing the puree around the Crab Tian .
- You could prepare the same recipe with an already prepare mayonnaise and add a touch of the sesame oil and the Dijon mustard but i would recommend you to use kewpie mayo instead if you can have it available