|
Makes 4 Servings
The Gelée:
4 Granny Smith apples, cored and halved, 1/2 apple cut into tiny dice, the remainder coarsely chopped
Pinch of vitamin C powder (to help keep the apples' color; available in health food stores)
1 lime, segments only, cut into tiny dice
One 2-gram sheet gelatin or 1/2 teaspoon powdered gelatin, softened in 1 tablespoon cold water and then dissolved over heat
1. Put the apple chunks in the container of a food processor and whir, scraping down the sides of the container as needed, until the apples are finely pureed. Add the vitamin C powder to the purée (this will keep the apples from blackening) and blend to mix. Line a strainer with a double thickness of damp cheesecloth, set the strainer over a bowl and pour in the purée, allowing it to drip through the strainer. When it looks as though all the liquid has gone through the strainer, press against the solids to extract whatever liquid remains. Pour off 1 cup of the juice and save the leftovers to thin the rémoulade, if necessary. (If it¹s not necessary, drink the juice: Fresh apple juice is a treat.)
2. Drop the gelatin into a bowl of cold water to soften. Meanwhile, warm 1/4 cup of the apple juice in a small saucepan, then stir in the softened gelatin. When the gelatin is dissolved, mix it into the remaining 3/4 cup of strained juice and stir in the diced apple and lime. Chill until the gelatin sets and the gelée is syrupy. Keep the gelée covered in the refrigerator until needed.
The Rémoulade:
1 stalk celery, peeled, trimmed, and cut into matchstick-sized pieces
1/2 small celery root, peeled and cut into matchstick-sized pieces
1 large egg yolk
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sherry vinegar
salt and freshly ground white pepper
1/2 cup vegetable oil
2 teaspoons chopped cornichons (bottled French gherkins)
2 teasoons chopped capers
2 teaspoons chopped Italian parsley leaves
1/2 teaspoon chopped tarragon
1/2 small clove garlic, peeled, germ removed, and finely chopped
1. Bring a pot of salted water to the boil and place a bowl filled with ice cubes and water near the stove. Plunge the julienned celery stalk and root into the water and cook for about 1 minute, until tender. Scoop the celeries out of the pot and drop them into the ice-water bath to cool. When they¹re cool, drain and pat them dry between layers of paper towels; set aside.
2. Working in a mixing bowl, make the rémoulade¹s mayonnaise base by whisking together the yolks, lemon juice, mustard and vinegar; season with salt and pepper. Whisking constantly, drizzle in the vegetable oil--start by adding the oil in droplets and then, when the mixture starts to look thick and creamy, pour the oil into the bowl in a slow, steady stream. Fold in the remaining ingredients, taste the rémoulade sauce, and add more salt and pepper, if needed. If you think the rémoulade is too thick, just stir in a splash of apple juice. (The sauce can be made up to 1 day in advance and kept well covered in the refrigerator.)
The Crab and Salad:
1 pound peeky-toe or other best-quality fresh crabmeat, picked through to remove any small pieces of shell or cartilage
freshly squeezed lemon juice
extra-virgin olive oil
salt and freshly ground white pepper
1 head frisée, white and light yellow parts only, washed and dried, or tender center escarole leaves, washed and dried
2 tablespoons walnuts, toasted and roughly chopped
Toss the crab meat very gently (you don¹t want to crush or shred it) with a little lemon juice and olive oil and season to taste with salt and pepper. Do the same with the frisée.
To Serve:
For each serving, place a 2 3/4-inch ring mold in the center of a shallow soup plate. Divide the crab meat among the molds and top each with about a tablespoon of rémoulade. Arrange a few slivers of celery stalk and celery root over the rémoulade and then carefully remove the ring. Alternatively, you can just mound the ingredients, in layers, in the center of each soup plate. Either way, spoon some of the gelée with the small pieces of apple and lime around the little tower of crab. Finish with a bouquet of frisée, sprinkle with toasted nuts and serve immediately.
Back to top
|
|
