Crab with Cauliflower
Appetizers • American
Description
Crab with cauliflower
Ingredients
- Crab Meat 5 oz
- Milk 0 fl oz
- Cauliflower 10 oz
- Butter 5 oz
- Vegetable Oil 1 tablespoon
- Meyer Lemon Juice to taste
- Malt Vinegar to taste
- Vinegar essence 2 spoons
- Chicken Egg 4 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Break 200 grams of cauliflower into florets and sauté in vegetable oil. Combine with milk and 25 grams of chilled butter, then blend with an immersion blender until smooth.
Step 2
Melt 60 grams of butter. In a double boiler, warm 2 egg yolks, then gradually pour in the hot butter while whisking. Add salt, lemon juice, and wine vinegar.
Step 3
Bring two liters of water to a boil in a pot. Allow it to simmer gently over low heat, then add regular vinegar. Stir the water with a spoon to create a vortex, crack an egg into the center, and cook for 2 minutes. Repeat this process with the remaining eggs.
Step 4
Slice the remaining cauliflower thinly using a mandoline and place the slices in cold water. Break the crab meat into small pieces. On plates, spread the cauliflower puree, then add the crab meat, followed by a poached egg. Drizzle with hollandaise sauce and garnish with cauliflower.
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