Recipe Details
Servings: | 4 People |
Cooking recipe time in minutes: | 35 |
Cooking recipe Search Tags: |
Small cakes of crab with the pistachios and olives in |
Recommended wine with the dish: | Pouilly fuissé |
Difficulty level: | |
Cooking recipe viewed: | 307 |
Cooking Recipe Preparation time
35mn
Cooking Recipe Ingredients
• 50 g of crab • flesh 1 cup of frost made with the clear soup of beef (count 10 leaves by liter of frost) • brunoise of carrots, leek, celery and courgettes • string beans in brunoise • pistachios • some vegetables dried • grout of tomatoes • 1 c. of cream sour liquid • 1 c. of olives • 2 c. of verjus |  |
Cooking recipe preparation instructions
Make a frost with the clear soup of beef and the verjus of the Perigord, season. Add the brunoise of vegetables and pistachios. Raise the flesh of crab shelled in circles made of metal and cover frost, let then take at the fridge. On the plate, raise the grout of tomatoes with the olives and the brunoise of string beans. Then, deposit the small cake of crab gotten previously and decorate, with a little sour cream and vegetables dried.
Restaurant
Name: | De Snippe |
Phone: | + (32)50 62 81 62 |
Website: | www.desnippe.be |
Address: | "De Wielingen, 5" |
City: | Knokke-Heist |
Country: | Be |
Overview: | "After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his new bistro in Knokke, the "De Snippe". Having a solid serenity (more than 40 years of experience, chef, President of the "Disciples d’Escoffier") and spectacular years of success, Luc Huysentruyt elaborates each day a very subtle cuisine. He sticks to the culinary Flamand tradition and listens to the wishes of his contemporaries." |
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