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Fish and Seafood

Marinated Crab Meat and Scallop with Citrus Fruit

A trip to Nennig near Saarbrücken in western Germany is truely worth it. At Victor's gourmet restaurant three-starred chef Christian Bau spoils his guests.

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Ingredients (Serves 4):

120g cooked crab meat removed from the shell
6 shelled and cleaned scallops
4 heaped tablespoons of blanched and diced green asparagus (0.5 x 0.5 cm)
3 tablespoons lemon marinade (lemon juice and olive oil)
1 tablespoon chopped chives
1 teaspoon fine red pepper
Salt, freshly ground pepper
1 tablespoon each of pink and white grapefruit and orange flesh, peeled and skinned
125 slightly sweetened citrus juice (mixture of orange, mandarine and grapefruit)
pinch of salt
juice of half a lemon
10 ml Mirin (rice) vinegar
50 ml grapeseed oil
500 ml slightly sweetened citrus juice (mixture of orange, mandarin and grapefruit)
a quarter of a teaspoon of lecithin powder
2 tablespoons of reduced crab stock


Preparation:

Season the crab meat and the diced asparagus and marinate in the lemon/olive marinade.
Pack into a metal ring (6cm diameter) in alternate layers.
Slice the scallops thinly and dust with red pepper, season again to taste.
Mix all the ingredients for the marinade and combine with a hand blender.
Likewise, mix the ingredients for the citrus fruit foam and mix for 2 minutes in a tall, narrow container with a hand blender until they make a firm foam.


Presentation:

Place the crab and scallop slices in the center of a white plate, arrange the citrus segments around it. Drizzle the whole with citrus fruit marinade and reduced crab stock.
Crown the scallops with the citrus fruit foam and serve immediately.

30.04.2009 DW-TV euromaxx a la carte Gericht