Crab and Caviar on Brioche

Crab and Caviar on Brioche

Serves 12 snacks

For the Potato crouton

Peel and slice the potatoes to half a centimetre in thickness. Cook in boiling water for 2 minutes. Plunge into iced water and then dry. Cook at 180 for 4-5 minutes (there should be no colour) Cook at 155 degrees for 7 minutes. When the croutons are cool they should be hard and crispy. If they are soft, cook them for a further minute or two.

For the Oyster puree

In a blender puree the oyster meat until smooth, add lemon zest and lemon juice. Blend on a low setting and slowly add your oils. Add a pinch of salt.

For the Crab mix

Mix your spider crab meat with 1 half of lemon juiced, chopped dill and pinch of salt. To dress Put a half teaspoon of oyster puree on the potato crouton. Add a tablespoon of crab mix on top.

Garnish with a half teaspoon of caviar a sprig of dill and a thin slice of red onion.

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