Almost before we know it, we are already on our way to the fifth recipe of our ‘Pairing’ video series, a ‘Blue Crab Aspic with Fermented Radish, Creme Fraîche, Pickled Radish and Caviar’ prepared by Maria José Martínez at Lienzo, a dish that pairs incredibly well with our Mina de Oro.

Recipe:

INGREDIENTS: 

For the blue crab aspic:

• 16 gr. Tomato and lettuce water
• 16 gr. Clarified crab gravy
• Pinch of salt
• 0,3 pcs. Gelatine leaves
• 32 gr. Blue crab meat

For the crab gravy:

• 800 gr. Blue crab scraps
• 640 ml. Mineral water
• 0.58 gr. Agar-Agar

For the fermented radish:

• 40 g radish
• 40 g. Mineral water
• 2 g. Coarse salt

For the pickled radish:

• 1 pc. Round radish
• 80 gr. homemade honey vinegar
• 80 gr. 500g mineral water
• 16 gr. Salt

For the Crème fraîche:

• 80 g fresh cream 35% gm.
• 8,8 gr. natural unsweetened yoghurt

Caviar for decoration.

PREPARATION:

• • For the Aspic: 
    • Fill the moulds with the crab meat. 
    • Hydrate the gelatine leaves in ice water. 
    • Mix the tomato and lettuce water, crab gravy and salt in a saucepan. 
    • Heat to 50 ºC and dissolve the hydrated gelatine leaves, strain and distribute in the moulds. 
    • Freeze in the freezer to make it easier to handle and set aside.
  • For the clarified crab gravy:
    • Reserve the crab scraps left over after crumbling the meat in a saucepan, add the water and boil for 45 min. 
    • De-foam, strain and reduce to 0.5 l. 
    • Cool. 
    • Mix with the agar-agar and bring to the boil. 
    • Freeze and then defrost in a cheesecloth and reserve the resulting liquid.
  • For the Fermented Radish
    • Grate the radish in a mandolin or finely chopped and mix with salt. 
    • Place in a disinfected jar and add the mineral water. 
    • Leave to ferment for 3 days at room temperature. 
  • For the crème fraîche
    • Mix the cream and yoghurt. 
    • Leave to stand at 37°C for 24 to 48 hours. 
    • Note that it has thickened and is ready to use.
  • For the pickled radish 
    • Finely slice the round radishes in wire cutters, place in a bowl and add the mixture of vinegar, water and salt. 
    • Impregnate in a vacuum packer and remove from the liquid. 
    • Set aside.

PRESENTATION: 

• • Arrange the aspic on the plate and surround with the fermented radish. 
  • Top with crème fraîche. 
  • Place folded slices of pickled radish on top. 
  • Add caviar to taste.

Don’t miss the fifth video ‘Maridaje’ with Maria José Martínez from Lienzo.